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Recipe: Creamy, Cheesy Cauliflower Soup
Creamy, Cheesy Cauliflower Soup
1/2 medium onion, diced fine
3 tablespoons butter
4 cups chicken broth
1/2 cauliflower head (Mine was a big one; if you can only get little ones you might want to use a whole head.)
1 cup half and half
2 cups shredded cheddar cheese
salt or Vege-Sal and pepper -- to taste
2 dashes Tabasco sauce
guar or xanthan
In a big, heavy saucepan, over medium-low heat, saute the onion in the butter till translucent. Add the chicken broth and cauliflower, bring to a simmer, and simmer till the cauliflower is very tender -- I let mine go the better part of an hour.
When you come back, use your stick blender to puree it in the pot. Add the half-and-half, and blend that in, too. Now slowly add the cheese, a couple of tablespoons worth at a time, blending all the while, and waiting till one addition is melted in before adding more.
Salt and pepper to taste -- I used Vege-Sal, here, and really thought it added something -- and add a dash or two of Tabasco or other Louisiana-style hot sauce.
Keep on blending while you use your guar or xanthan shaker to thicken it up just a tad, then serve. A little snipped parsley or a few chopped chives or scallion tops would dress this up, if you're into presentation.
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Assuming 5 servings, each will have: 351 Calories; 29g Fat ; 18g Protein; 6g Carbohydrate; 1g Dietary Fiber; 5 g usable carb