Yes, I realize the picture doesn't look like much, but believe me, that's some crazy-tasty soup right there!
For tomorrow's dinner, I planned on cauliflower soup since I had almost all of a head in the fridge with no real plans for it. Plus, I'm a soup junkie. I perused recipes on the 'net today before heading to town to run some errands, then I got busy as soon as I got home. The recipe is a little vague simply because I have the awful habit of not measuring when I cook, but I got most of it stored up in my lil' head for now. Gotta get it out quick!
Cheesy Cauliflower Soup
1 head cauliflower, broken into florets (cut the large ones in half for faster cooking)
1/2 large onion, chopped
2 stalks celery, chopped
Water (just enough to cover these veggies once they're in the pot)
3 chicken bouillon cubes
1 c. shredded sharp cheddar cheese (preferably yellow for color, although white would work, too)
1 c. fat-free half and half
1 heaping Tbsp. cornstarch
Add the cauliflower, onion, celery and bouillon cubes to a pot and cover with water. Bring to a boil and cook over medium-high heat until they're quite tender (10-15 minutes or so). Fork test them for softness if you're unsure.
Once they're soft, blend in batches in a blender or food processor until smooth. I left the last 1/2 c. or so unprocessed because it didn't fit with the earlier batches, and I refused to blend that small amount all by itself. Return all of it to the pan. Turn the heat to medium and add the cheese; stir to help it melt and become smooth.
Mix the half and half (must be cold!) with the cornstarch in a jar with a tight-fitting lid. Shake until well dissolved; add to soup and stir. Heat through, on the verge of boiling (to thicken), but do not bring to a full boil. Served with crusty bread or crackers. Or just slurp it down as is, 'cause that's ok too!
There, it's that simple! I'm glad I made it tonight so we can reheat at our leisure tomorrow for dinner; I'll probably be home later since I'll head to the gym after work. Hopefully it reheats well; I'm not too worried though.
My sister and I feel like some of the best cream-based soups we've ever had come from Flamingos in Shawano, Wisco, so they're kind of our standard that we judge cream soups against. Well Sissy o' mine, this recipe beat their soups hands-down. Perfect creaminess. Subtle but still noticeable flavor. Salty, but not overly so. What can I say? I'm a soup rock star! Enjoy some this Fall folks --- I promise you won't be disappointed.
This post is linked to Miz Helen's Country Cottage Full Plate Thursday for 9/29/11. Head on over to check out more fab recipes!