Cheesy Cauliflower Soup

Processed with MOLDIV

I am the person who thinks fresh displays of produce are gorgeous (just check out my Instagram for proof). Looking at the cheddar cheese cauliflower, I could see the beauty beyond the blue plastic wrapper. I wonder if they tasted like cheddar. I texted Abby to see if she knew, and she texted me back “Probably not.” I agreed, as the purple cauliflower didn’t taste special, but I wanted to make this beautiful cheddar cheese cauliflower taste like cheddar. I believed that I succeeded. Bon Appetit.

1 medium head cauliflower, broken in florets
2 cups shredded cheddar cheese
1 shallot
4 garlic cloves
1 half bell pepper minced
2 celery stalks
2 carrots
3 C milk
2 C chicken broth
¼ tsp ground nutmeg
Butter
Herbn’ Farm NW Pike Place Herbs
Preparation: In a large pot, melt butter over medium heat. Add diced shallots, carrots, garlic, and onion and cook, stirring occasionally, until softened, five minutes. Add cauliflower and Herbn’ Farm NW and cook until just beginning to brown, 12 minutes. Add broth and bring to a boil over high. Reduce heat and simmer until cauliflower is very tender, 20 minutes. In batches, fill a blender halfway with mixture and puree until smooth (oven mittens on people, a hot liquid burn is no joke!) Return pureed soup to pot and add more broth if you want thinner consistency. Over medium heat; add milk and cheese and stir until melted. Serve sprinkled with nutmeg.

Processed with MOLDIV

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