Autumn is here and chilly nights can’t be far behind. A warm and hearty soup is always on the menu in cozy kitchens across the country. Instead of opening a can of sub par commercially prepared soup, make this creamy homemade soup that pleases most
palates. Canned soups never have the fresh, homemade flavor that makes a meal special and comforting.
While cauliflower is a versatile and healthy vegetable, it’s the cheeses that make this soup outstanding. Appropriate for low carbohydrate diets, low calorie and low fat dieters can still enjoy by using portion control. This soup has approximately 275 calories and 20 grams of fat per one cup serving.
Autumn Evening Cream of Cauliflower Soup
5 tablespoons unsalted butter
1 leek, chopped
1 yellow onion, chopped
1 carrot, chopped
1 teaspoon dried tarragon
1 teaspoon garlic power
1/2 teaspoon dried thyme
1/4 cup all purpose flour
1 cup dry white wine
6 cups chicken stock
Salt and white pepper to taste
1 head cauliflower, cut into small florets
1 cup milk
1 cup heavy cream
1 cup Swiss cheese, shredded
1 cup Gruyere cheese, shredded
Steam cauliflower. Melt butter in a stock pot. Add leek, onion, and carrot. Sauté, stirring occasionally, for 10 minutes. Stir in tarragon, garlic powder and thyme, sauté 1 minute. Add flour and cook, stirring constantly, for 1 minute. Reduce heat
and gradually stir in wine and chicken stock. Season the soup with salt and white pepper to taste. Add cauliflower. Simmer soup, uncovered, stirring occasionally for 30 minutes. Puree soup in a food processor. Return soup to stock pot. Stir in milk and cream. Heat to warm. Stir in cheese, and heat until melted.
Options: add 1 1/2 cups precooked cubes of ham after soup has simmered 20 minutes. Try substituting Pepper Jack cheese in place of Gruyere.
Recipe courtesy of ‘Easy Gourmet on a Budget’ by Carol Bardelli.