Linda's StoryThis is my $10,000 winning soup recipe that got me to the final table at the World Food Championships in Las Vegas.
olive oil, for sauteing
head, cauliflower, diced
garlic, large, chopped
chicken broth, low sodium
velveeta sharp cheddar or original
philadelphia cream cheese
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salt and pepper, to taste
bottle sweet chili sauce (i like frank's red hot)
1Heat oven to 350 degrees.
2Toss cauliflower with oil, salt and pepper. Place on cookie sheet. Bake until brown. Cauliflower can also be tossed with softened cream cheese to make creamy.
3In large skillet, heat oil on medium. Add parsnips, celery, leeks, garlic and butter. Saute until soft.
4Add broccoli and approx 2 cups broth to skillet. Cover and cook until soft.
5In a large sauce pan, add 2 cups broth, Velveeta and Philadelphia Cream Cheese. Heat on low, stirring.
6Add contents of skillet to blender and puree, adding additional broth for easy pureeing.
7Add broccoli to cheese sauce; whisk to prevent burning.
8Add remaining broth to soup little at a time, to desired thickness. Season to taste.
9Serve in individual bowls. Top with roasted cauliflower and drizzle with sweet chili sauce.
About this Recipe
Diane Hopson Smith DeeDee2011 - Nov 8, 2012
I love love love soup and this sound so good!! Pinched...and congrats again on your BIG win!!!! WTG!
Linda BONWILL lindabonwill - Nov 8, 2012
You are all very welcome!!! Enjoy!!!
susan simons imbossmare - Nov 8, 2012
Thank you for posting your soup recipe. Congrats.
Emily Fields Johnson auntiem1964 - Nov 9, 2012
No wonder you won! This sounds wonderful. Thanks.