Monday, February 5, 2018

Purple Cauliflower & White Cheddar Soup

We were excited to find purple (and orange) cauliflower at one of our local stores.  We've been eating it a lot lately, mostly roasted.  I wanted to make it into a soup though, and I used my old stand-by recipe for broccoli cheese soup.  It worked out perfectly! I just changed a few things.  This soup was very good, and beautiful too.
Purple Cauliflower & White Cheddar Soup
adapted from this recipe

1/4 cup butter
1 white onion, chopped
2 garlic cloves, chopped
1/2 teaspoon ground white or black pepper
1 head purple cauliflower, coarsely chopped
1 quart low-sodium chicken broth
1/2 cup all-purpose flour
2 cups 1% milk (unsweetened almond milk is also good)
8 ounces shredded sharp white cheddar cheese

1. Melt butter over medium heat in a stockpot. Cook onion in butter until softened. Add garlic and pepper; cook for 1 minute then stir in cauliflower, and stir in chicken broth. Cover, bring to a boil and simmer until broccoli is tender, 10 to 15 minutes.

2. Meanwhile, whisk flour into milk until dissolved. Stir into soup, stirring frequently until thickened. Reduce heat, and stir in cheese until melted and heated through.

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