Creamy Cheesy Cauliflower Soup

INGREDIENTS:
5 tablespoons butter
1 medium head cauliflower, rinsed and broken into florets
1 large carrot, chopped
1 medium rib celery, chopped
1/2 onion, chopped
2 1/2 cups vegetable or chicken stock, homemade if possible
3 tablespoons flour or gluten-free flour
sea salt and fresh ground pepper to taste
2 cups whole milk
1 cup cheddar cheese, shredded

DIRECTIONS:
In large stockpot, melt 2 tablespoons of butter.  Add vegetables and cook, stirring regularly, for about 10 minutes, until carrots are tender.  Add stock and bring to a boil.  Reduce heat and simmer on low.
While soup is simmering, melt remaining 3 tablespoons of butter in a medium saucepan.  Stir in all the flour and continue to stir for about 3 minutes.  Gradually whisk in the milk, salt and pepper. Bring to a boil over medium heat, stirring constantly.  Once sauce has begun to thicken, stir in cheese until melted.  Slowly whisk cheese/milk mixture into soup until fully incorporated.

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2017-11-16T23:51:16+00:00