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Butteryum food blog recipes

Cheddar Cauliflower and Bacon Soup

Patricia @ ButterYum

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!! 

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Start by chopping carrots, celery, and cauliflower.

And you’ll need some chicken stock. I always have a supply of homemade chicken stock in my freezer, but you can certainly use low-sodium stock from the store (low sodium so you can taste and adjust - let your inner chef come out).

making the very best cheesy cauliflower soup.

Place the chopped veggies and chicken stock in a 6-quart stockpot and bring to a boil.

When the chicken stock boils, reduce the heat to simmer and cook for about 15 minutes or until the veggies are tender, but not mushy.

Done.

Now it’s time to make a cheesy bechamel sauce with cheddar cheese, milk, butter, flour, kosher salt, and pepper.

Melt the butter in a heavy-bottomed saucepan.

Add the flour, salt, and pepper….

Whisk for at two full minutes - keep the mixture moving the whole time to keep it from burning. Don’t be tempted to skip cooking for a full two minutes or the flour will taste uncooked in the finished soup.

Whisk in the milk - cold right out of the fridge is just fine.

Continue whisking constantly until the mixture bubbles and thickens.

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

Turn off the heat and add the cheese.

The cheese will melt quickly. Mmmmm.

Pour the cheese mixture over the cauliflower mixture.

Don’t miss any of that cheesy goodness!

Stir in a teaspoon of Sriracha or other hot sauce. It won’t add much 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 and adjust salt and pepper before serving.

Serve with crumbled bacon - enjoy!

Cheddar Cauliflower and Bacon Soup

makes 4-6 servings

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 (or chicken)

  • 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.

7 Comments
categories vegetable recipes, soup and stew recipes, dinner recipes, soup recipes
tags soups and stew recipes, cauliflower recipes, soup recipes

Pomegranate Ginger Muffins

Patricia @ ButterYum

I look forward to pomegranate season each year.  As soon as they appear at Costco, I grab a case and rush home to break into them.  We typically enjoy the juicy arils sprinkled on salads or eaten with a spoon, but I always save some to make these tasty pomegranate ginger muffins.  I hope you'll like them as much as we do. 

This recipe is pretty straight forward. The first thing we need to do is preheat the oven and prepare our muffin tin (this one is my favorite). I always spray my pans with Baker's Joy - it enables my baked goods to release perfectly.

Combine room temperature milk, a room temperature egg, and melted butter; set aside.

Have you had the pleasure of trying crystallized ginger? Good stuff!

Cut the crystallized ginger into 1/4-inch pieces. It's pretty sticky stuff so I find sharp kitchen shears work better than a knife for this job.

Ginger ready to go - I cut a little extra for nibbling.

These are pomegranate arils (seeds). If you'd like to see how I get the arils out of the pomegranate, here's a tutorial. We're going to need to reserve 70 arils for garnish. That's about 1/4 cup.

In a medium bowl, whisk together the flour, sugar, baking powder, and salt.

Add the grated lemon zest. A microplane zester is the perfect tool to use for the job.

And the chopped ginger and pomegranate arils.

Stir everything together well; be sure the ingredients are evenly distributed.

Time to add the milk mixture.

Stir just until combined - don't be alarmed if you see a few lumps in the batter.

Evenly distribute batter into the prepared muffin pan.

Sprinkle the muffin tops with turbinado sugar. You can use granulated sugar if that's all you have, but the turbinado crystals are larger so they sparkle and add a nice crunch.

The muffins would be great if we stopped right here, but I have one more finishing touch to add.

Dot the top of each muffin with 6 arils, pressing them gently to make sure they stick to the batter. Pop the pan in the oven and bake for 12-16 minutes or until a toothpick inserted near the center comes out clean.

Mmmmmmmmmmm.

Note that the muffins didn't stick to the pan at all. I contribute that to the fact that 1) I used this awesome commercial quality muffin pan, and 2) I sprayed my pan with Baker's Joy.

Items used to make this recipe:

(affiliate links)

Pomegranate Ginger Muffins

Printable Recipe

Ingredients

  • 1 cup milk, room temperature

  • 1 egg, room temperature

  • 4 tablespoons unsalted butter, melted and cooled

  • 2 cups cups all purpose flour

  • 2/3 cups granulated sugar

  • 1 tablespoon baking powder

  • 1/2 teaspoon fine salt

  • 1/3 cup minced crystallized ginger

  • 1 teaspoon grated lemon zest

  • 1 1/2 cups pomegranate arils (seeds), reserve 70 for garnish

  • 1-2 tablespoons turbinado sugar for garnish (aka sugar in the raw)

Direction

  1. Preheat oven to 425F.

  2. Prepare a 12-cup muffin pan with Baker's Joy or line with paper liners.

  3. In a 2-cup measure, combine milk, egg, and butter; set aside.

  4. In a medium bowl, combine flour, sugar, baking powder, and salt; whisk well to combine.

  5. Add minced crystallized ginger, lemon zest, and pomegranate arils to the flour mixture; stir well to evenly distribute ingredients.

  6. Add milk mixture, stirring just until combined.

  7. Divvy batter evenly into the muffin pan.

  8. Press 6 pomegranate arils on top of each muffin.

  9. Sprinkle muffin tops with turbinado sugar.

  10. Bake for 12-16 minutes or until a toothpick inserted in the center of the muffin comes out clean.

  11. Remove muffins from pan and transfer to a rack to cool completely. Store in an airtight container.

1 Comment
categories breakfast recipes, muffin recipes, fruit recipes
tags pomegranate recipes