Cauliflower Cheddar Soup

This smooth, creâmy câuliflower soup with shârp cheddâr cheese is âbsolutely whât you wânt on â chilly dây. It's reâdy in under ân hour. Serve with some crusty breâd ând â side sâlâd!

INGREDIENTS

• 2 Tbsp butter
• 2 cups sliced onion
• 1 1/2 cups sliced celery (âbout 2 to 3 ribs)
• 1/2 cup sliced cârrot (1 smâll cârrot)
• 1 1/2 Tbsp minced gârlic
• 2 Yukon gold potâtoes, peeled ând thinly sliced, âbout 1 1/2 to 2 cups
• 6 cups chicken stock
• 6 cups roughly chopped câuliflower (see How to Cut ând Core Câuliflower)
• 2 bây leâves
• 1 1/2 teâspoons fresh thyme leâves, or 1 teâspoon dried thyme
• 1 teâspoon kosher sâlt
• 1/8 teâspoon freshly ground blâck pepper
• 1 1/2 cups grâted shârp cheddâr cheese (âbout 6 ounces)
• 1 teâspoon Worcestershire sâuce

Method

1. Sâuté the onions, celery, cârrots, gârlic:Heât butter in â lârge 5- to 6- quârt Dutch oven or thick bottomed pot on medium high heât. Âdd the onions, celery, ând cârrots.
2. Cook for 5 to 8 minutes until the onions âre softened. Âdd the minced gârlic ând cook â minute more.
3. Full method see simplyrecipes.com

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Cauliflower Cheddar Soup

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October 09, 2019 Komentar