Thursday, February 18, 2010

Cauliflower Dill Cheese Soup

Prepared by: Christine Sabatowski

1 head cauliflower
4 ribs of celery (diced)
1 small onion (diced)
1 clove garlic (crushed)
12 Tablespoons of butter (1 and 1/2 sticks) divided into 2 equal portions
4 cups chicken stock
8 cups of either heavy cream or half n half (preference will determine creaminess)
1 1/2 Tablespoons of chopped fresh dill
1/2 cup chopped parsley
1/2 cup of flour
1 cup of shredded cheddar cheese or 1 lb of velvetta cheese
salt and pepper to taste

1. Wash cauliflower and cut into small florets
2. Cook cauliflower until barely tender and drain
3. Melt half of the butter (6 Tablespoons) in pan over medium heat
4. Saute diced celery, onion, and garlic along with cauliflower until onion appears transparent
5. Add chicken stock and cream
6. Continue to stir over medium heat until hot (steaming)
7. Add parsley and dill (mix until evenly within the soup)
8. Reduce heat to warm
9. Melt remaining butter (6 Tablespoons) in another pan
10. Once melted and slightly bubbling, add flour and mix to make a roux
11. Slowly remove portions of the soup to the roux mixing well with each addition
12. Once the roux becomes the consistency of a thick gravy, it can be added to the remaining soup
13. Continue to mix once all the items are in one pot until the soup is consistent in texture and smooth
14. Stir in cheese until cheese is completely melted
15. Salt and pepper to taste

Make approx. 12-14 serving
Recipe may be portioned to quantity of servings required
Additional items may be added such as carrots, potatoes, or whatever you would like
Soup base is minus the cauliflower and may be used for chowders or any other types of cream soups

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