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Blog

Cheddar Cauliflower and Bacon Soup

Patricia Reitz

Is it soup weather where you are?  We've been dealing with arctic temperatures all week so I'd say it's definitely soup weather here.  This one's a winner - it's hearty, cheesy deliciousness can be made in less than an hour from start to finish.  Go make this amazing soup!! 

Start by chopping carrots, celery, and cauliflower.  

Start by chopping carrots, celery, and cauliflower.  

omAnd you'll need some chicken stock.  I always have a supply of homemade chicken stock in the freezer, but you can certainly use a low sodium store brand if you likeC.

omAnd you'll need some chicken stock.  I always have a supply of homemade chicken stock in the freezer, but you can certainly use a low sodium store brand if you likeC.

Combine the chopped vegetables and chicken stock in a 6-quart stockpot.  Bring the mixture to a boil.  

Combine the chopped vegetables and chicken stock in a 6-quart stockpot.  Bring the mixture to a boil.  

Then reduce to a simmer and cover until the veggies are tender.  This should take 15 minutes or so.

Then reduce to a simmer and cover until the veggies are tender.  This should take 15 minutes or so.

Here we are after 15 minutes.  The veggies are tender, but not mushy.

Here we are after 15 minutes.  The veggies are tender, but not mushy.

n a Now it's time to make the cheesy bechamel part of the recipe.  We have cheddar cheese, milk, butter, flour, Kosher salt, and pepper.

n a Now it's time to make the cheesy bechamel part of the recipe.  We have cheddar cheese, milk, butter, flour, Kosher salt, and pepper.

In a large heavy-bottom saucepan, melt the butter.

In a large heavy-bottom saucepan, melt the butter.

When the butter is melted, add the flour, Kosher salt, and black pepper.

When the butter is melted, add the flour, Kosher salt, and black pepper.

Whisk the ingredients together.  Keep whisking for 2 minutes, stirring constantly so the mixture doesn't burn.

Whisk the ingredients together.  Keep whisking for 2 minutes, stirring constantly so the mixture doesn't burn.

Don't be tempted to skip cooking the mixture for 2 full minutes or the flour will taste like dry flour.  

Don't be tempted to skip cooking the mixture for 2 full minutes or the flour will taste like dry flour.  

When 2 minutes have passed, add the milk.  Cold milk right out of the fridge is fine.

When 2 minutes have passed, add the milk.  Cold milk right out of the fridge is fine.

Whisk to combine and continue stirring until the mixture bubbles and thickens.

Whisk to combine and continue stirring until the mixture bubbles and thickens.

The flour in the mixture won't reach its full thickening potential until the liquid boils so keep whisking until you see bubbles.  Should take more than 5 minutes or so. 

The flour in the mixture won't reach its full thickening potential until the liquid boils so keep whisking until you see bubbles.  Should take more than 5 minutes or so. 

Turn off the heat and stir in the shredded sharp cheddar cheese.

Turn off the heat and stir in the shredded sharp cheddar cheese.

Mmmm. 

Mmmm. 

Pour the cheese mixture over the cauliflower mixture.

Pour the cheese mixture over the cauliflower mixture.

Use a spatula to get all that cheesy goodness.

Use a spatula to get all that cheesy goodness.

Stir in a teaspoon of Sriracha or other hot sauce.  I won't add any heat to the soup, but it will add wonderful depth of flavor.  If you like a lot of heat, feel free to add more.  Taste soup and adjust salt and pepper if needed. 

Stir in a teaspoon of Sriracha or other hot sauce.  I won't add any heat to the soup, but it will add wonderful depth of flavor.  If you like a lot of heat, feel free to add more.  Taste soup and adjust salt and pepper if needed. 

Serve with crumbled bacon.  Enjoy!

Serve with crumbled bacon.  Enjoy!

Cheddar Cauliflower and Bacon Soup

Printable Recipe

Ingredients

  • 1 head cauliflower, broken into small florets
  • 1/2 cup minced carrot
  • 1/2 cup minced celery
  • 3 cups chicken or vegetable broth
  • 3 tablespoons butter
  • 2 tablespoons all purpose flour
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon ground black pepper
  • 2 cups milk
  • 1 cup (4 ounces) shredded sharp cheddar cheese
  • 1 teaspoon Sriracha (or other hot sauce), optional
  • Garnish:  8 slices cooked bacon, crumbled 

Directions

  1. In a 6-quart stockpot over medium-high heat, combine cauliflower, carrots, celery, and chicken stock.
  2. Bring to a boil, then reduce heat to a simmer and cover; cook for 15-30 minutes until the vegetables are tender.
  3. In the meantime, melt butter in a large, heavy-bottom saucepan over medium-high.
  4. Add flour, salt, and pepper; whisk for 2 minutes.
  5. Add milk; whisk constantly until mixture bubbles and thickens.
  6. Remove from heat and add shredded cheese; whisk until melted.
  7. Pour cheese mixture over the cauliflower mixture.
  8. Stir in Sriracha; serve with crumbled bacon.  Makes 4-6 servings.