Cauliflower Soup

It may be a little warm for soup, but here is an easy recipe for the fall (or when cauliflower is on sale at the grocery store, as it was for me this week).

Chop an onion and saute in saucepan with 2 Tb. oil over med-high heat

Meanwhile, take a full head of cauliflower and wash and cut into small pieces

Once the onions are nicely browned, add 3 Tb. flour and stir to coat onions

Gradually add 1 litre chicken stock and stir.

Adding the stock to this pan will use up all of those tasty brown bits.

Add cauliflower and bring to a boil. Simmer, stirring often, until cauliflower is tender.

Once cauliflower is tender, puree using a hand blender (or food processor - but wait until it is cool if you are doing this).

Add 1-2 cups shredded old cheddar cheese and salt and pepper to taste

Stir and taste, adjusting seasoning if necessary

After tasting my soup, I decided it needed a little something more and added about a teaspoon of worcestershire sauce.

Finally, add aprox. 1 1/2 cups milk and stir

Ladle into bowls and serve immediately or store in fridge or freezer.

Cook's Notes: You can use this same approach with other vegetables that you may have on hand such as broccoli, carrots, potatoes or a variety of vegetables.