Cauliflower Soup

By on January 16, 2019
  • 3 tablespoons butter
  • 1 medium yellow onion,  peeled and chopped
  • 1  head cauliflower, broken into florets
  • 1  carrot, cut into coins
  • 1/4 cup chopped celery
  • 1 small red bell pepper,  chopped
  • 1 14 oz. can chicken or vegetable broth
  • 1 cup water
  • sea salt and black pepper to taste
  • 1 cup cream
  • 2 cups whole milk
  • 1 cup shredded cheddar cheese
  • 1/2 to 1 teaspoon hot pepper sauce, to taste

Directions

  • 1. In a Dutch oven, melt butter over medium high heat, then add onion, cauliflower, carrot, celery, and red pepper.  Cook over medium heat to sweat the vegetables.  When they begin to brown, add broth and water. Bring to a boil. Reduce heat;  simmer for 12-15 minutes or until vegetables are tender.
  • 2.  Gradually add cream and milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Reduce heat. Stir in the cheese until melted, then season with salt and pepper,  adding hot pepper sauce if desired.  Serve in soup bowls.

About Linda Eckhardt

Linda West Eckhardt, is an award winning journalist, food writer, and nutritionist. Her more than 20 cookbooks have garnered prizes including the James Beard prize for the best cookbook for a text she wrote with her daughter, Katherine West DeFoyd, entitled Entertaining 101, Doubleday. Their follow-up book, Stylish One Dish Dinners, Doubleday, was also nominated for a James Beard prize. Their next book, The High Protein Cookbook, Clarkson Potter, remains a best seller after 12 years. That book was designed to accompany low carb diet plans. Her ground-breaking book, Bread in Half The Time, Broadway Books, was named the Best Cookbook in America by the prestigious IACP, The Julia Child award. Her award winning radio work with Jennifer English, for a national show on the Food and Wine radio network, was nominated for a James Beard Prize for a show called, “I Know What You Ate Last Summer.”