Recipe by Highland Lass
A few years of experimentation later and I believe I got it just right - a simple yet substantial cold weather soup. For a sophisticated twist, try it with Stilton cheese and port.
Top Review by Mirj
This is a creamy, silky, yummy soup! It's perfect for those of us on a low-carb diet. I used vegetable stock and real full fat cream. Left out the carrot and used two huge onions! I pureed the soup right in the pot with an immersion blender (known in our house as The Stick). Pay close attention to Step #8, do not let the soup boil, it can burn on the bottom of your pot. This reheats beautifully in the microwave. I can't wait to try a version with chopped leeks and maybe a little smoked mozzarella.
- 1 medium onion, finely chopped
- 1 carrot, finely chopped
- 1 stalk celery, finely chopped
- 1 head cauliflower, separated into florets
- 1 tablespoon fresh thyme (leaves only)
- 5 cups vegetable stock or 5 cups chicken stock (homemade or low sodium)
- 1 cup 10% cream or 1 cup carnation 2% evaporated milk
- 1⁄2 teaspoon dry mustard
- 1 1⁄2 tablespoons Dijon mustard
- 1 1⁄2 cups of extra old white cheddar cheese
- salt and pepper
Directions See How It's Made
- In large pot over medium heat, sauté onion, celery and carrot in olive oil until onion is translucent.
- Add cauliflower and thyme to pot and pour in the stock.
- Cover and bring to boil.
- Reduce heat to medium and cook until cauliflower is tender.
- Remove pot from heat.
- Working in batches, puree the mixture in a food processor or blender and return to the pot (I prefer it slightly chunky).
- Reduce heat to low and whisk in the cream, dry mustard, Dijon and cheddar.
- Heat thoroughly but do not let the soup boil.
- If you find the soup a bit thick at this point, add a little stock or water.
- Add salt (if necessary) and pepper.
- A pleasant variation: Substitute 1 cup of thinly sliced leeks for the onion and 1 1/2 cups of crumbled Stilton for the cheddar; add 3 tablespoons of Tawny port and garnish with freshly chopped chives.