At 29 years old, I can still say without a doubt that the best cook in the world is my Mom. Her recipes aren’t fancy, complicated or overly involved, but every one of them is good and in my mind, are the definition of comfort food. On a recent visit to my Mom’s house, she made this Cauliflower and Cheddar soup that is one of my favorites. It’s been years since I’d had it but the first bite reminded me of why it was always a childhood favorite. Tender, fresh cauliflower and warm cheesy, creamy goodness = get in my belly! 😉
The best part of this recipe is how easy it is to make. The most time consuming part is chopping the cauliflower. But it’s worth it. Trust me. On cold rainy spring days (like we’ve been having a lot of in Ottawa lately!) you’ll be glad you took the time to make it. 🙂
Cauliflower and Cheddar Soup
3 tbsp butter
1/2 cup chopped onion
3 cups (or one medium sized head) of chopped cauliflower
1 carton (900ml) of chicken broth
1/4 cup all-purpose flower
2 1/2 cups milk
1 1/2 cups sharp cheddar cheese, grated
Salt and pepper to taste
In large pot, melt butter and sautee onions until soft. Stir in broth and add in the chopped cauliflower. Bring to a boil, reduce heat and let simmer while covered for 15 minutes or until cauliflower is tender. In a measuring cup, combine flour and milk and add to pot. Cook and stir until mixture thickens. Remove from heat and add cheese slowly while stirring. Continue stirring until cheese is melted. Add salt and pepper to taste.
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