Cauliflower Chedder Soup: Difference between revisions
From McGough's Recipes
(Created page with "=== '''Ingredients''' === * 1 Onion diced * 2 Celery diced * 2 Small carrots diced * 2 Cloves garlic * 2 Tbsp Olive oil * 3 Tbsp butter * 3 Tbsp flour * 2½ Cup water * 1 Veg bouillon cube * 2 Cup milk * ¾ tsp salt * ¼ tsp salt * 1 Cup cheddar cheese shredded === '''Directions''' === # Heat oil in dutch oven. # Saute onion, carrots, celery until translucent, about 3-5 minutes. # Add garlic until fragrant, approx 1 min. # Add water, boullion cube, and cauliflower. # Br...") |
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=== '''Ingredients''' === | === '''Ingredients''' === | ||
* 1 Onion diced | * 1 Onion diced | ||
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# Add water, boullion cube, and cauliflower. | # Add water, boullion cube, and cauliflower. | ||
# Bring to boil, reduce heat and cover 12-15 min. | # Bring to boil, reduce heat and cover 12-15 min. | ||
# In a saucepan melt butter, whisk salt, flour and stir until mixed | # In a saucepan melt butter, whisk salt and pepper, flour and stir until mixed. | ||
# Whisk in milk a little at a time. | |||
# Bring to a boil, reduce until thickens. | |||
# Add cheese while stirring. | |||
# Pour into dutch oven and immersion blend until smooth. | |||
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Latest revision as of 23:09, 29 March 2024
Ingredients
- 1 Onion diced
- 2 Celery diced
- 2 Small carrots diced
- 2 Cloves garlic
- 2 Tbsp Olive oil
- 3 Tbsp butter
- 3 Tbsp flour
- 2½ Cup water
- 1 Veg bouillon cube
- 2 Cup milk
- ¾ tsp salt
- ¼ tsp salt
- 1 Cup cheddar cheese shredded
Directions
- Heat oil in dutch oven.
- Saute onion, carrots, celery until translucent, about 3-5 minutes.
- Add garlic until fragrant, approx 1 min.
- Add water, boullion cube, and cauliflower.
- Bring to boil, reduce heat and cover 12-15 min.
- In a saucepan melt butter, whisk salt and pepper, flour and stir until mixed.
- Whisk in milk a little at a time.
- Bring to a boil, reduce until thickens.
- Add cheese while stirring.
- Pour into dutch oven and immersion blend until smooth.
Original Recipe
