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Cauliflower Cheese Soup
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Description
Great any time of the year!
Ingredients
- 1 cup Carrots, Diced
- 1 whole Medium Onoion, Diced
- 2 whole Celery Stalks, Diced
- 1 Tablespoon Olive Oil, Plus More For Drizzling
- 2 teaspoons Dried Thyme
- Salt And Pepper, to taste
- 46 ounces, fluid Chicken Stock
- 1 whole Small Cauliflower
- 2 cups Old Cheddar Cheese, Shredded
- 1 cup Homogenized Milk
- Parsley, For Garnish
Preparation
Saute the carrots, onion, and celery in oil until tender. Add thyme, salt and pepper and cook 1 minute. Add the chicken stock and cauliflower and cook until the cauliflower is nice and tender, about 12-15 minutes. Using a handheld blender or in a blender, process until smooth. Reheat and add cheese, stir until melted. Add the milk and heat through. Serve with a drizzle of very good olive oil and a sprig of parsley. So good!
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