It's been rather a cold blustery day here in Nova Scotia today. I fancied making myself some soup. I had picked up a lovely looking cauliflower when I was out with my sister the other day so thought I would use that. I love cauliflower soup, and especially cauliflower cheese soup.
I actually cut this recipe in half but am showing you the full-sized measurements. It is rich and creamy, and just cheesy enough.
Cauliflower Cheese is one of my absolute favorite things to eat. I could make a meal of that without anything else on the plate. I also love it when I mix broccoli in as well.
Cauliflower cheese as a soup is also really delicious, and something which I enjoy.
This recipe I am sharing today is very elegant and not boring in the least. It is rich and creamy and filled with lovely flavors. I adapted it from a recipe I found in a Gooseberry Patch Cookery book, entitled, "A Very Merry Christmas Cookbook."
I enjoyed it as a supper dish along with some tasty bread, but it would also make an excellent first course for a dinner party or celebratory dinner.
WHAT YOU NEED TO MAKE CAULIFLOWER & CHEESE SOUP
Very simple ingredients. Nothing extraordinary here.
- 1 head cauliflower, chopped
- 1 medium onion, peeled and chopped
- 2 sticks celery, trimmed and chopped
- 4 cups (950ml) chicken broth
- 2 cups (480ml) whipping cream
- 1/2 tsp Worcestershire sauce
- 1 cup (120g) grated sharp cheddar cheese
- salt and white pepper to taste
HINTS AND TIPS
When you are preparing the celery, remove the strings. Your pureed soup with be much smoother if you do. I just take a sharp knife and hold the end of each string between my thumb and the knife and pull down. The strings pull right out. Discard them.
Don't let the soup come to a boil after you have added the cream and the cheese, or it will curdle.
If you want a really smooth finish, put the soup through a fine sieve before you add the cream and the cheese. Discard any solids.
Use a nice strong/sharp farmhouse cheddar for this if you can get it. The flavor can't be beat!
If you want, you can garnish the soup with some chopped chives for even more color. They would also add a hint of sharpness that would be quite nice with the flavor of the cauliflower and the cheese.
HOW TO MAKE CAULIFLOWER & CHEESE SOUP
This is really very simple. As I mentioned above, for a smoother finish you can press the cooked vegetable mixture through a sieve, although I do not mention that in the recipe. Its a personal preference of mine.Combine the cauliflower, onion, celery and chicken broth in a large saucepan. Bring to the boil over high heat, then reduce to low and simmer until the cauliflower is very tender.Working in batches, transfer the mixture to a blender and process until pureed. Return to the soup pot.Blend in the cream, Worcestershire sauce and cheese. Season to taste with the salt and pepper, mixing all in well together.Cook over medium heat until thickened and heated through. I like to sprinkle some more cheese and chopped parsley on top to serve.
I served mine with a really delicious Fizzy Soda Bread. It went very nicely. Crackers would be nice as would crusty rolls or bread.
This was a really simple, delicious soup. Perfect for a light lunch or a first course. Enjoy!
If you are a fan of cauliflower in general, you might also enjoy the following recipes:
TWICE BAKED CAULIFLOWER CHEESE POTATOES - Two of my favorite things all rolled into one! Cauliflower Cheese and Twice Baked Potatoes. Let me tell you, it doesn't get much better than this!! These are fabulously tasty!LOADED CAULIFLOWER & CHICKEN CASSEROLE - This is low carb, gluten and sugar free and is very diabetic and keto friendly! I might also add it's incredibly simple to make and very delicious! Yield: 4Author: Marie Rayner
Cauliflower Cheese Soup
Prep time: 5 MinCook time: 30 MinTotal time: 35 MinThis is heartwarming and delicious. A real favorite.Ingredients
- 1 head cauliflower, chopped
- 1 medium onion, peeled and chopped
- 2 sticks celery, trimmed and chopped
- 4 cups (950ml) chicken broth
- 2 cups (480ml) whipping cream
- 1/2 tsp Worcestershire sauce
- 1 cup (120g) grated sharp cheddar cheese
- salt and white pepper to taste
Instructions
- Combine the cauliflower, onion, celery and chicken broth in a large saucepan. Bring to the boil over high heat, then reduce to low and simmer until the cauliflower is very tender.
- Working in batches, transfer the mixture to a blender and process until pureed. Return to the soup pot.
- Blend in the cream, Worcestershire sauce and cheese. Season to taste with the salt and pepper, mixing all in well together.
- Cook over medium heat until thickened and heated through.
- I like to sprinkle some more cheese and chopped parsley on top to serve.
Did you make this recipe?
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I thought I would give you the recipe for the bread that I prepared to serve with this. It was delicious as well. It was actually meant to be biscuits, but the dough was far too wet to cut, so I just spread it into the baking tin.
Once baked it was very easy to cut into squares and was lovely.
It has a beautiful light texture and a somewhat tangy flavor. The bottom was lovely and buttery. I quite enjoyed it. This would go well with any soup, salad, stew, etc.
Yield: 12 squaresAuthor: Marie Rayner
Fizzy Soda Bread
Prep time: 10 MinCook time: 15 MinTotal time: 25 MinThis is light, buttery, and delicious. We like it with soup, stews or salads.Ingredients
- 2 cups (240g) biscuit baking mix
- 1/2 cup (120g) dairy sour cream
- 1/2 cup (120ml) lemon lime soda
- 1/4 cup (60g) butter melted
Instructions
- Preheat the oven to 450*F/230*C/ gas mark 7. Have ready an 8-inch square pan.
- Measure the baking mix into a bowl. Drop in the sour cream and cut it into the baking mix using a pastry blender or two round bladed knives.
- Add the soda and mix until you get a dough.
- Melt the butter in the bottom of the 8-inch pan. Spread the dough in the pan on top of the butter.
- Bake in the preheated oven for 15 minutes until golden brown. Cut into squares to serve.
Did you make this recipe?
Tag @marierayner5530 on instagram and hashtag it # marierayner5530
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