Cream of Cauliflower Soup with Croutons and Edam CheesePosted: January 9, 2011
I’m the only one in our house that absolutely loves this soup, but I love cauliflower and my hubby and son do not. It just leaves more of this soup for me! I don’t always make the croutons to go with this soup and often use cheddar cheese instead of Edam or Gouda. I never go to the trouble to broil the cheese on top of the soup in oven-proof bowls (although this would be a nice presentation). I just sprinkle the cheese on top and eat.
Cream of Cauliflower Soup with Croutons and Edam Cheese
2 T. vegetable oil
1/2 cup carrots, chopped
1/2 cup onions, chopped
1/2 cup celery, chopped
3 cups cauliflowerettes (1 head)
4 cups vegetable stock
3/4 c. milk
Dash cayenne pepper
Wheat, rye or pumpernickel bread, toasted and cut into croutons
3/4 c. Edam or Gouda cheese, shredded
Heat oil on medium high and saute carrots, onion and celery for 5 minutes. Add cauliflowerettes and stock. Bring to simmer and cook, uncovered, for 30 to 40 minutes, or until cauliflower is tender, but not too mushy. Stir in milk and cayenne pepper. Ladle soup into oven-proof bowls, sprinkle with croutons and cheese, and broil until cheese melts.