Here’s another tasty recipe from that great Canadian institution: the Dairy Farmers of Canada calender, circa 1990. When I was looking for the original recipe online, I was very surprised to find out that the calendar has been produced for 35 years. I feel old all the time, but this really drove it home.
This dish is sort of like eating cauliflower with cheese sauce, but in soup form. Yum.
Here’s what to do:
Get a cauliflower.
Chop it up.
But wait! Slice some of the florets down the middle, so you can use them for decoration later.
Get an onion and chop it too.
Cook the onion in butter.
Add the cauliflower and chicken stock to the onions and cook it too. When the cauliflower is cooked, I mash it up a bit.
While the cauliflower is cooking, fry the reserved floret slices in a bit of butter.
You’ll have time to grate the cheese before the cauliflower is cooked.
Add the milk and flour to the cooked cauliflower.
Now add the cheese to the soup.
Here it is, all decorated.
Cream of Cauliflower and Cheddar Soup.
The recipe is here: http://www.dairygoodness.ca/recipes/cream-of-cauliflower-and-cheddar-soup
Cream of Cauliflower and Cheddar Soup
What You Need
2 Tbsp. butter
1/2 cup chopped onion
2 cloves of garlic, minced
3 cups coarsely chopped fresh cauliflower
10 oz can condensed chicken broth
1/4 cup all-purpose flour
2-1/2 cups milk
1-1/2 cups shredded Canadian Cheddar cheese
1/4 tsp. nutmeg
Salt and pepper, to taste
Melt butter in large saucepan; sauté onion until tender. Stir in cauliflower and condensed chicken broth. Bring to boil. Cover; reduce heat and simmer 12 to 15 min or until cauliflower is tender.
Smoothly combine flour and milk. Add to saucepan. Cook and stir over medium heat until mixture boils and thickens. Remove from heat. Add cheese and stir until melted. Add nutmeg plus salt and pepper to taste. Ladle into 4 soup bowls, decorate with reserved cauliflower and serve.