I miss making homemade soup in the summer but we recently had a cool rainy day, so I grabbed the opportunity to make a pot of cauliflower potato soup.
The local produce is reaching its peak a this time of year.
I bought a head of cauliflower this week that was the biggest I have ever seen in my life!
You just cant beat the quality and price of buying locally.
You can vary the texture of the soup by pureeing all of it or just half or so.
Adjusting the amount of cheese will determine whether it is thick and hearty or thin and light.
This soup makes a nice light meal with a garden salad and a slice of whole grain bread.
It tastes even better the next day and freezes well.
Cream of Cauliflower, Potato and Cheese Soup
- 1 large head of cauliflower coarsely chopped
- 4 small potatoes peeled and diced
- 2 cup of chicken broth
- 1 tbsp each of olive oil and butter
- 1 small onion diced
- 1 tsp minced garlic
- 1 tbsp fresh thyme minced
- 1/2 cup of flour
- 3 cups of milk
- splash of white wine
- 2 cups of shredded cheddar cheese
- fresh minced parsley to garnish
- salt and pepper
Meanwhile in a smaller pot heat a the oil and butter and cook the onion, thyme and garlic until soft. Stir in flour and cook until smooth.
Gradually whisk in milk and wine and cook until thickened.
Pour into the large pot of broth and vegetables.
Mix well and reduce heat to low.
Use an immersion blender to puree to your desired consistency. Our you can process in a food processor)
Add the cheese and stir until melted through.
Season to taste and serve with fresh parsley sprinkled on top.