Saturday, August 16, 2008

Cheddary Cauliflower Soup

Being pregnant, it's important for my beautiful Bride to get Calcium in her diet, and she found this interesting recipe book, filled with recipes that provide lots of Calcium. We made some changes from the original, halving the ingredients, and using coriander instead of parsley. This soup goes great with pumpernickel bread.

Cheddary Cauliflower Soup
adapted from a recipe from The Everyday Calcium Cookbook by Helen Bishop MacDonald
1-1/2 Tbsp butter
1/3 cup chopped onion (about 1/2 medium)
2-1/2 cups coarsely chopped cauliflower
1-1/4 cup chicken broth
1/6 cup all-purpose flour
1-1/2 cups milk
1-1/4 cups shredded cheddar cheese
1/8 cup chopped fresh coriander
salt and pepper

In a large saucepan, melt butter. Saute onion until tender.

Stir in cauliflower and chicken broth. Bring to a boil over medium-high heat. Reduce heat, cover and simmer for 12 minutes, or until cauliflower is tender.

In a large bowl, gradually stir milk into flour until smooth. Add to saucepan. Cook and stir over medium heat until mixture boils and thickens.

Remove from heat, add cheese and coriander and stir until cheese is melted. Add salt and pepper to taste.

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