Whenever cauliflower is on sale or I have extra hanging around my fridge, this is the soup I make. Unlike most cauliflower cheese soups, this one has a hint of curry to give it an extra bit of spice. Filling and thick, it makes a fantastic warm up on a cold day! I love to use extra aged cheddar to give it really deep cheesy flavor, and the peas add a little different texture as well as a subtle sweetness. With some thick sliced bread slathered with butter, this makes a wonderful lunch or light dinner. I don't recommend you freeze this soup, or the milk in it may curdle.
Ingredients:
2 tbsp butter
1 cup diced onion
1/2 cup diced celery
1 1/2 cups diced potatoes
4 cups coarsely chopped cauliflower
4 cups chicken or vegetable broth
1/4 tsp dry mustard
1 tsp curry powder
1 cup milk
2 cups aged cheddar cheese, shredded
1 cup frozen peas
pepper, to taste
Melt butter in a stock pot over medium low heat and saute the onions and celery until softened. Add potatoes, cauliflower, dry mustard, curry, and chicken stock, stirring to bring up any bits off the bottom of the pot. Bring the soup to a boil, then cover and turn the heat to low and simmer for 20-25 minutes, or until the vegetables are softened, stirring frequently. Remove from the heat. With a slotted spoon, remove approximately half of the vegetables to a bowl and set aside. At this point if any pieces are large I cut them to bite-sized. With an immersion blender or a regular blender, process the soup remaining in the stockpot until smooth. Return the vegetables to the pot and allow the soup to cool. Add the frozen peas, milk, cheese, and then gently heat the soup over low heat until warmed through. Don't let it boil, or the milk may curdle. This soup keeps very well in the fridge for a few days. If you want to freeze it, prepare the soup up to the point where you puree it, then pour into a container to freeze. Thaw and add the milk and cheese, re-heating gently just before serving.
Makes about 4-5 servings
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