While were talking about Cauliflower. I make this 2-3 times a year. Its a very filling and hearty soup. Once I made it the first time, each time after the recipe changes ever so slightly, because why not?! Got it out of the HyVee Seasons magazine. Made this last week and it fed me for 4 meals. 4 (1-inch-thick) slices Hy-Vee Baking Stone pumpernickel flute Nonstick cooking spray 1 garlic clove, halved 6 c. cauliflower florets (1 medium head) 1 c. chopped carrots 1 c. chopped celery 1 1/2 c. Hy-Vee low-sodium chicken broth 3 c. Hy-Vee skim milk 6 tbsp Hy-Vee all-purpose flour 1 1/2 c. Hy-Vee shredded sharp cheddar cheese Hy-Vee salt and Hy-Vee ground black pepper, to taste All you do: Preheat oven to 350 degrees. For pumpernickel croutons, spray slices of pumpernickel bread with nonstick cooking spray. Rub with cut side of garlic clove. Cut bread into cubes. Place on a baking sheet. Bake about 15 minutes or until toasted. In a large saucepan, combine cauliflower, carrots, celery and broth. Bring to boiling. Reduce heat; cover and simmer 12 to 15 minutes or until vegetables are tender. In a medium bowl, stir together milk and flour; stir into cauliflower mixture. Cook and stir over medium heat until thickened and bubbly. Remove from heat. In a food processor, blender or with an immersion blender, blend soup until partially pureed. Return to saucepan; add cheese and season to taste with salt and pepper. Cook 2 to 3 minutes more or until cheese melts. Serve with prepared pumpernickel croutons.
Posted on: Fri, 25 Jul 2014 13:33:38 +0000
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