Pueblog USa
Saturday, October 31, 2009
Cauliflower-Cheese Soup
Another inspiration from the GPA cafe at Pueblo Community College
Had another great lunch at the GPA yesterday. Four courses around an entre of fillet mignon. The dessert being a pumpkin torte. At any rate, the soup was this cauliflower-cheese. And it was delicious. So I had to try to ‘hack’ it. Here’s what I came up with….
Ingredients:
1 ea small-to-medium cauliflower, broken into florets.
1 ea medium onion, minced.
1 ea small carrot, sliced and cut into thin strips 1” long
1/4 stick butter
2 Tbls flour
1 stalk celery
2 cups chicken broth
2 cups milk
1 Tbls Worscestershire Sauce
1/2 pound cheddar cheese, shredded.
Preparation:
Saute the onion and carrots with the butter in a saucier or soup pot.
Blend in the flour and stir thoroughly.
Add chicken broth, celery stalk and cauliflower to the pot and bring to a boil.
Reduce heat and simmer until the cauliflower is tender.
Remove and discard celery stalk.
Add milk and worscestershire sauce.
Add shredded cheese and stir until dissolved.
Add salt and pepper to taste.
Serve.
Goes VERY well with a nice dry white wine and good french bread.
P.S. Did I forget to mention that the two of us dined on such wonderful fare for less than $20.
Next entry: Thoughts on Public Discussion Previous entry: Your Federal Government at 'Work' — 091030