With snowstorms rolling through the US, soup is absolutely necessary. I firmly believe there is no better way to get warm (though I have a contender–I managed to fit my warm house shoes inside Joseph’s, and my feet feel amazing).
I made this soup last week, and when preparing this week’s menu had to add it again. At first, the recipe sounded pretty disgusting, but I’m glad I stuck through! It’s more like a baked potato soup with bits of cauliflower. They go together very well, and this is going to be made a lot around here.
Chunky Cauliflower, Cheddar, and Potato Soup from Relish!
2 russet potatoes , skins left on and roughly chopped
4 cups cauliflower florets (about one head)
2 carrots , roughly chopped
2 garlic clove(s), roughly chopped
1 white onion , roughly chopped
1 ½ teaspoons salt
2 cups vegetable broth
2 cups beef broth
1 ½ cups shredded cheddar cheese
¾ cup milk
¼ teaspoon caraway seeds
¼ teaspoon dry mustard
freshly ground pepper, to taste
¾ cup buttermilk
4 green onions , chopped
Place the potatoes, HALF of the cauliflower, carrots, garlic, onion, salt and broth in a soup pot. Bring to a boil, cover and simmer for 15 minutes.
While this is simmering, steam the remaining cauliflower for 5 minutes, or until tender, but still a little crisp, drain and set aside.
Remove the potato cauliflower mixture from stove after 15 minutes, and let cool 10 minutes. Puree the entire mixture, in batches in a blender until smooth and creamy. NOTE: make sure to let the steam escape! Return the mixture to the pot and add in the cheese, milk, caraway seeds, mustard and pepper. Simmer on low for 15 minutes.
Stir in the steamed cauliflower and heat for a few more minutes. Just before serving, mix in the buttermilk. Serve soup garnished with green onions and extra cheese, if desired.