Sunday, September 11, 2011

(Cauliflower and Potato) Cheese Soup

This soup came out silky smooth and delicious, your kids may not even notice its almost all vegetables (I won't tell if you don't).It would also be deliciously green if you used broccoli for the cauliflower.
Hanging in an ice bath before hitting the fridge

2 cups chicken stock
1 head cauliflower
1 lb potatoes, peeled and cut into 1" chunks
1 small onion
2 cloves garlic
1 handful parsley

Combine above ingredients in a stock pot over high heat and add water until there is about 1" over the vegetables. Bring to a boil and reduce heat to medium, and cook until all vegetables are soft like you are making mashed potatoes. About 1/4-1/2 of the liquid will dissipate.

With an immersion blender or by carefully transferring batches to a blender, puree veggies until they are smooth and return to the pot.  Reduce heat to low.

Add:
1 15oz can evaporated milk
2 cups shredded cheddar cheese
pinch of salt, pepper, and paprika to taste (depending on how favorable your stock was and personal taste)

Stir until combined and remove from heat.

2 comments:

Anonymous said...

How is this for leftovers hanging out in the fridge? The two of us won't be able to eat all this in one sitting. My experience with creamed soups is that they thin out after a couple of days in the refrigerator. Not as palatable texture wise. What say you? Linda M.M.

Marie Panciotti said...

I have reheated twice now and it was still thick and creamy!