Cauliflower Cheese Soup is a classic that is loved in our house. An easy soup that will be on the table quickly for lunch or dinner. Great with a bun or slice of crusty bread for dunking.
1small cauliflower or as I had 3/4 of a largeseparated into florets
2tsp.dried thyme
Salt and pepper to taste
5cupsof chicken or vegetable stock
2cupsold cheddar cheeseshredded
1cup3% milk
olive oilgood quality EVOO for drizzling
parsley
Instructions
Saute the carrots, onion, and celery in the olive oil until tender. Add thyme, salt, and pepper, and cook for 1 min. Add the chicken stock and cauliflower and cook until the cauliflower is nice and tender. About 12-15 min.
Using a handheld blender or in a blender, process until smooth. Reheat and add cheese; stir until melted. Add the milk and heat through. Do not simmer or boil at this point, but gently heat.
Serve with a drizzle of very good olive oil and a sprig of parsley. So good!!