CHEDDAR CHEESE AND CAULIFLOWER SOUP
Serving Size : 4
4 tablespoons butter
3 medium carrots, diced
3 medium celery stalks, diced
1 medium onion, minced
3 tablespoons flour
1 1/2 cup chicken stock or canned chicken broth
1/2 small cauliflower, trimmed and cut into florets (2 cups)
8 oz. mild cheddar cheese, grated (2 cups) -- plus extra for garnish
1 1/2 cup half-and-half
1/4 teaspoons cayenne pepper
salt & pepper
NOTE: For a milder, sweeter tasting soup, substitute 8 ounces Swiss cheese for the cheddar cheese.
Heat the butter in a large saucepan. Add the carrots, celery, and onion; sauté for about 5 minutes until the vegetables are softened. Add the flour and cook over low heat until the flower is incorporated into the butter, about 1 minute.
Stirring constantly, gradually add stock and then the cauliflower. Bring to a boil and simmer until the cauliflower is tender, or about 5 minutes. Stir in the grated cheese and cook for about 30 seconds until melted. (Do not bring soup to a boil after cheese is added or the soup will break.) Stir in the half-and-half; warm the soup over low heat. Season with cayenne pepper and 1 teaspoon salt or to taste.
To serve, ladle the soup into warm soup bowls. Sprinkle each portion with the diced cheese and serve immediately.