cheesy dilly cauliflower soup by maggie
I love a nice big steaming bowl of Cauliflower Soup .. but the recipes I've tried just didn't quite have that certain something. So I messed around until I came up with this combination and have stuck with it for quite a few years. With the cooler weather coming soon I thought now would be a good time to share this recipe with you.
prep time
cook time
method
Stove Top
yield
Ingredients
- 4 cups cauliflower - cut into tiny pieces
- 1/4 cup finely diced celery
- 2 tablespoons grated carrot (either with or without the peel)
- 2 cups filtered water
- 1 tablespoon better than boullian - roast chicken flavor
- 3 tablespoons all purpose flour
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon dill weed
- - salt and pepper to taste
- 3 tablespoons butter
- 2 cups whole fat milk
- 1-1/2 cup shredded sharp cheddar ( white if you can find it just for the color)
- - additional salt, pepper and dill weed for garnish
- - toasted croutons for garnish
- - chopped chives for garnish
How To Make cheesy dilly cauliflower soup by maggie
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Step 1Get your vegies prepped. Cut that cauliflower into small pieces but do not "rice" it.
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Step 2Bring the water to a boil and add the Better Than Boullian and stir. Drop the vegies into the water, cover and lower heat. Cook until tender - about 10 - 15 minutes.
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Step 3Turn off heat. DO NOT DRAIN. Take a masher and press down on the vegies. You want a "rough" mash and not a smooth mash. Set aside.
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Step 4In a small bowl mix together your flour, cayenne, dill, salt and pepper and set aside. In a medium pot melt the butter.
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Step 5In a medium pot melt the butter over medium heat. When the butter is melted, sprinkle in the flour mixture and begin to stir using a whisk. Continue stirring so the mixture does not burn. Do this for about 3 minutes so the flour is well incorporated into the butter.
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Step 6Pour about 1/3 of the milk into the flour mixture and stir. When it begins to thicken pour another 1/3 of the milk into the mixture and finally the last of the milk mix well.
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Step 7Take about 1/3 of the shredded cheese and drop it into the hot milk and whisk until it is all melted. Add another 1/3 of the cheese and repeat until all the cheese is in the milk and has melted.
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Step 8Pour your hot cheese mixture over top of your cooked vegies and stir gently.
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Step 9Ladle into bowls and top with croutons, more dill weed and a few chives.
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Step 10NOTE: If you must have meat .... ham or smoked sausage goes really well in this soup. Cut the meat into bite size pieces and add it just before combining the cheese sauce with the vegies.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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