Cauliflower And Cheese Soup With Green Onions
serves 2-4
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2 pounds cauliflower, cut into florets
2 tablespoons unsalted butter
8 green onions (dark green parts separated from the white and light green parts), thinly sliced
salt and pepper
4 cups low-sodium broth (chicken or vegetable)
1 tablespoon Dijon mustard
1 cup grated cheddar cheese
prep: 15 minutes
total: 45 minutes
colander
large saucepan
immersion blender (or regular blender)
whisk
1. Plunge the cauliflower into a bowl of cold water to clean it. Let it drain in a colander. Cut off the florets and finely chop the tender stems. Discard the tough inner core.
2. Melt the butter in a large saucepan over medium-high heat. When the foam subsides, add the white and light green parts of the green onion and a sprinkling of salt and pepper. Cook the onions, stirring occasionally, until they become translucent and soft, 4-6 minutes.
3. Add the cauliflower and broth. Bring the soup to a gentle simmer and cook until the cauliflower is soft, 15-20 minutes. Take the soup off the heat. Purée the soup with an immersion blender (or, working in batches, in a regular blender). Whisk the mustard and cheese into the purée. Top with the green onions and add salt and pepper to taste.
2. Melt the butter in a large saucepan over medium-high heat. When the foam subsides, add the white and light green parts of the green onion and a sprinkling of salt and pepper. Cook the onions, stirring occasionally, until they become translucent and soft, 4-6 minutes.
3. Add the cauliflower and broth. Bring the soup to a gentle simmer and cook until the cauliflower is soft, 15-20 minutes. Take the soup off the heat. Purée the soup with an immersion blender (or, working in batches, in a regular blender). Whisk the mustard and cheese into the purée. Top with the green onions and add salt and pepper to taste.
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