Cauliflower Cheese Soup
Courtesy Panera Bread
This time of year is tricky - 70 degrees on day, 30 degrees the next. So there is still room on our menu for warming and delicious soup. We repost one of our favorites from Panera Bread.
CAULIFLOWER CHEESE SOUP
1 small head cauliflower, cut into florets
1 tablespoon olive oil 1 onion,
chopped 1 rib of celery,
chopped 1 cup reduced-sodium chicken broth
1 1/2 cups half-and-half
1/2 teaspoon dried thyme
1/8 teaspoon ground black pepper Pinch of ground nutmeg
1 1/2 cups shredded reduced-fat white cheddar cheese (6 ounces)
1/4 teaspoon salt
Bring a medium pot of water to a boil.
Set aside 12 bite-size cauliflower florets. Coarsely chop remaining cauliflower and set aside.
Drop the 12 florets in boiling water and blanch for 2 minutes. Drain and set aside.
Heat oil in a medium saucepan over medium heat.
Add onion and celery, and cook until soft, about 5 minutes.
Add chopped cauliflower, broth, half-and-half, thyme, pepper, and nutmeg.
Cover and simmer until cauliflower is tender.
Puree the soup in a blender and return to the pot.
Stir in the cheese and salt until the cheese melts and the soup is heated through, 3 minutes.
Serve topped with cauliflower florets.