Cauliflower Cheese Soup

17

April 13, 2011 by Dana

I need to start off this post by apologizing.

I’m sorry.

You see, I made this soup the very same day that Biz posted the recipe.  I remember because I  happened to have everything on hand except the cauliflower.  So on my way home from work, I stopped at the store and picked up a head of the stuff.

I wasted no time in trying it out for myself.  Because Biz said it was good.  Because it looked easy.  And because I’m impatient.

And I was happy I did.  Because it was good.  And it was easy.   And I’ve long accepted that I’m impatient.

Anyway, that was back in January (that I made the soup, not that I accepted that I’m impatient.)  And now, here we are, half way through April, and I still haven’t shared it with you.

Shame on me for keeping this recipe all to myself.  Especially when I know that as soon as I post it, you’re going to run out and make it.  Because I said it was good.  Because it looks easy.  And because you’re impatient.

We have so much in common.

So go on.  Run to the grocery store.  Pick up that cauliflower.  It’s your turn to try this Cauliflower Cheese Soup.

Ingredients

1 tsp olive oil
2 tsp minced garlic
4 cups chopped cauliflower (about 1 large head)
2 cups chicken broth
1/2 tsp. black pepper
1 tsp. salt
1/4 cup flour
2 1/2 cups skim milk, divided
1 tsp. lemon zest
4 ounces part skim mozzarella
salt and pepper to taste

You can really use any shredded/grated cheese that you want for this.  Biz used cheddar.  I used mozzarella. I bet a Mexican blend would be nice.  Or an Italian blend.  Or Swiss. The world’s your oyster.

Directions

1.  Heat olive oil in large stock pot.  Add garlic, and cook for 2-3 minutes.

2.  Add cauliflower, 2 cups of the milk, chicken broth, salt and pepper.  Bring to a boil over medium high heat, stirring often.

3.  Reduce heat to a simmer, cover and cook, stirring occasionally, until the cauliflower is soft, about 15 minutes.

4.  Mix the remaining 1/2 cup of milk with

the flour in a small bowl.  Add to soup and simmer for a few more minutes.

5.  Using an immersion blender, puree the soup.  (If you don’t have an immersion blender, VERY CAREFULLY transfer the soup to a blender and blend in batches.) Remove the soup from heat, add the cheese and lemon zest.   Let sit 10 minutes until the cheese melts.  Serve immediately.

You don’t actually have to serve this immediately.  I didn’t.  I brought it for lunches throughout the week.  Just know that if you plan to refrigerate and reheat it, you might want to add a little more broth than the recipe calls for, because it will get thicker.  Which isn’t a bad thing.  Because it almost tastes like a big bowl of mashed potatoes that way.  It’s your choice.