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Before it gets too hot out I wanted to give you one more soup recipe. I realize most of the country isn't 80 degrees like Texas is, but before you start cooking summer recipes please try this soup!!
In a large pot melt butter over medium heat.
Add in onion and cook, stirring until softened, around 8 minutes.
Add cauliflower and cook until it begins to brown.
Add in broth and 1 cup of water, and bring to a boil over high heat. Reduce heat and simmer until the cauliflower is tender, around 20 minutes. Transfer to a large bowl.
In batches fill a blender halfway with the mixture and puree until smooth.
Return pureed soup to a pot and if you'd like a thinner consistency add more broth or water. Heat over medium until warned through.
Add cheese and stir until melted. Season wit salt and pepper to taste.
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Serve sprinkled with cayenne on top. This soup is light and delicious. The cauliflower and cheese go great together. I really enjoyed the added cayenne flavor on top. Hope you all enjoy this recipe as much as I did!
Adapted from Everyday Food Magazine
3 tablespoons unsalted butter
1 medium yellow onion, diced small
1 medium heat cauliflower, trimmed and cut into 1 1/2 inch pieces
4 cups low sodium chicken broth
5 1/2 oz sharp white cheddar cheese, grated
coarse salt and pepper
cayenne pepper to taste
In a large pot melt butter over medium heat.
Add in onion and cook, stirring until softened, around 8 minutes.
Add cauliflower and cook until it begins to brown.
Add in broth and 1 cup of water, and bring to a boil over high heat.
Reduce heat and simmer until the cauliflower is tender, around 20 minutes.
Transfer to a large bowl.
In batches fill a blender halfway with the mixture and puree until smooth.
Return pureed soup to a pot and if you'd like a thinner consistency add more broth or water.
Heat over medium until warned through.
Add cheese and stir until melted.
Season wit salt and pepper to taste.
Serve sprinkled with cayenne on top.
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