I love Fall. I love everything about Halloween and Thanksgiving and then knowing that Christmas is right around the corner makes me giggle. I love when the weather gets cool (of course, it’s all relative being in Southern California!) and I can start making belly warming recipes for my family.
This past week, I was shopping with my mom and we were at Kohl’s. They had a collection of Holiday books by the register that were selling for only $5.00 (proceeds going to the Kohl’s Cares children charity…total win-win), one of the books was the Good Housekeeping “A Very Merry Christmas Cookbook.”
A holiday cookbook for five bucks…how could we resist!?
This is totally not a sponsored cookbook review either, I just am really truly excited to try some of these recipes.
One item that caught both mine and my mom’s eye was the Cauliflower-cheddar soup. It seemed really simple to make and had us both drooling in the car on the way home. We both decided that we would stop at the grocery store for cauliflower so we could both make it.
It’s also important to note that me and my mom live next door to each other. And we both bought ingredients to make soup. Yeeeah…we had a lot of soup!
This soup was SO GOOD! And SO EASY!
My mom made it Friday night and then I made my version Saturday night. We ended up having a good old-fashioned soup cook-off (I won). Here is the recipe so you can go out and make your own:
(adapted from Good Housekeeping’s “A Very Merry Christmas” cookbook)
- 2 tbs butter
- 1 medium onion, finely chopped
- 1/4 cup flour
- 1/2 tsp salt
- 2 cups milk
- 1 can (14.5 oz) chicken broth
- 1 1/2 cups water
- 1 head cauliflower (appox 2.5 lbs) cut into 1 inch pieces
- 1 tsp dijon mustard (I used dry mustard)
- 3 cups shredded sharp cheddar cheese (original recipe called for 2 cups…but it wasn’t cheesy enough for me)
In large saucepan or dutch oven, melt butter over medium heat. Add your onion and cook until golden (about 10 minutes). Stir in the flour and salt and mix well. Gradually stir in the milk, broth (I used 2 cubes chicken bouillon to 14.5 oz water since I didn’t have a can of stock on hand) and water. Add your cauliflower pieces and bring to a boil over high heat. Once boiling, reduce heat and cover. Simmer over medium-low heat for 15 minutes or until cauliflower is tender.
The original recipe states to now put the hot, cooked cauliflower in batches into a blender to smooth. My mom did this on her batch and 1st it was a PIA and 2nd, it left the cauliflower “piecey.” We were not in love with the results (even though it tasted great, it had a weird texture). So I took my hand-held immersion blender to my Dutch oven and whirled it around for a few minutes. I didn’t want to completely puree it since we like the larger chunks of cauliflower to come through. So I just eye-balled it…it was probably about 3-5 minutes of blending. It was PERFECT!
After the cauliflower has been pureed, add your shredded cheese and dried mustard. Remove from heat and stir until cheese has melted.
Garnish soup with shredded cheese and/or crackers. Enjoy!
We have since made this same recipe using broccoli and it turned out amazingly good, too. Only the cheese and broccoli kind of clumped together and we aren’t sure what caused that. Sure tasted good though!