2 Tablespoons unsalted butter
1 Onion, peeled and diced
1 Clove garlic, peeled and minced
1/4 Cup all purpose flour
1 Head cauliflower, trimmed and cut into florets
1 Baking potato, peeled and cut into bite size pieces
3 - 4 cans (14 oz. each) low fat, low sodium chicken stock
1 Cup low fat milk
1 Cup cheddar cheese (shredded)
2 Tablespoons chives or scallions, chopped
1/2 Teaspoon curry powder (optional)
Salt & pepper to taste
Method:
Add the butter, onion and garlic to a Dutch oven or other large stock
pot and cook on medium low heat for approximately 15 minutes or until
the
onions are translucent but not browned. Whisk in the flour and slowly
whisk in the chicken stock. Add the potato and cauliflower, bring
to a boil, cover and cook for approximately 25 minutes or until the
potatoes and the cauliflower are fork tender.
Working in batches, add the soup to a blender or food processor and puree. Be careful not to overfill or the hot liquid will leak out of the blender. You can puree all the soup or leave it as chunky as you like. Place the soup back in the stock pot and turn the heat to medium. Add the chives, milk and cheese and season with the curry powder, salt and pepper. Serve hot and garnish with additional cheese and croutons, if desired. Makes approximately 8 servings.
Working in batches, add the soup to a blender or food processor and puree. Be careful not to overfill or the hot liquid will leak out of the blender. You can puree all the soup or leave it as chunky as you like. Place the soup back in the stock pot and turn the heat to medium. Add the chives, milk and cheese and season with the curry powder, salt and pepper. Serve hot and garnish with additional cheese and croutons, if desired. Makes approximately 8 servings.
