|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 24g||31%|
|Saturated Fat 14g||71%|
|Total Carbohydrate 15g||6%|
|Dietary Fiber 3g||11%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This delicious soup is rich and hearty, with loads of cauliflower, potatoes, and sharp Cheddar cheese. A little nutmeg and cayenne pepper help to season the soup.
Garnish this flavorful soup with a drizzling of extra virgin olive oil or, better yet, chili or garlic infused olive oil. It would also be great with flavored croutons, fresh chopped chives, a little diced cooked bacon, or a swirl of sour cream or roasted red pepper puree.
This soup makes between 2 1/2 and 3 quarts, enough for about 10 (1-cup) servings. It's perfect for a dinner party soup course or served with sandwiches for a fabulous lunch.
- 3 tablespoons butter
- 1 1/2 cups onions (chopped)
- 1 cup celery (chopped)
- 1 large cauliflower head (broken into small florets, about 6 to 8 cups of florets )
- 3 medium potatoes (yellow or gold, peeled and cubed)
- 1/2 teaspoon garlic (finely minced)
- 4 to 6 cups chicken broth (divided)
- 1 cup cream (light cream or heavy cream)
- 12 ounces Cheddar cheese (shredded sharp, or a combination of sharp and mild Cheddars)
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon nutmeg (ground)
- 1/2 teaspoon dry mustard
- 1/8 teaspoon cayenne (ground)
- 1/4 teaspoon black pepper (freshly ground)
- Sea salt to taste
In a large saucepan or Dutch oven, heat the butter over medium heat. Add the onions, chopped celery, cauliflower, potatoes, and garlic. Cook, stirring frequently, for about 8 to 10 minutes. Add 4 to 5 cups of chicken broth, or enough to cover the vegetables. Bring to a boil; cover, reduce heat to low and simmer for about 25 to 35 minutes until vegetables are very tender.
Stir in the cream, cheese, Worcestershire sauce, nutmeg, cayenne, and pepper.
Using a blender, purée the soup in about 4 batches until smooth. You could also use an immersion/handheld blender right in the pan. Return the puréed soup to the stovetop and heat through, adding more chicken broth if a thinner soup is desired. Taste and add salt, as needed.
Garnish the soup with a drizzling of extra virgin olive oil, or a chili or garlic infused olive oil. It would also be delicious with flavored croutons, fresh chopped chives, a little diced cooked bacon, or a swirl of sour cream or roasted red pepper puree.
Use Caution When Blending Hot Ingredients
Steam expands quickly in a blender, and can cause ingredients to splatter everywhere or cause burns. To prevent this, fill the blender only one-third of the way up, vent the top, and cover with a folded kitchen towel while blending.