Cheesy Cauliflower Soup Recipe from Colleen

I am not a cauliflower fan.  In fact it is one of the very few foods I pass up (believe me, I don't pass much on food, in fact at the moment I can think of only 4 veggies I don't like;  beets, eggplant, chick peas and cauliflower).

So, I was more than skeptical when my cute friend Colleen told me about this recipe.  We were at lunch with another fun friend and neighbor (Brittany) and we had a conversation about the surprising deliciousness of cauliflower soup.  I was skeptical. Very skeptical.

Well Colleen promised to give us the recipe and Brittany promised to  make it and send some to me.

And....I WAS STUNNED BY THIS SOUP!  It is rich and creamy and cheesy and without an overpowering cauliflower taste.  Excellent soup!

It's quick to make, and I must tell you that my husband, who does love cauliflower, is so in love with it and says it's his favorite soup ever  (and he is a die hard fan of clam chowder, so this is really saying something!

I've made the soup twice.  After making the recipe the first time I learned to dice up the onion and celery instead of chopping it, and to mash up the cauliflower before adding the sauce-lol.

Give this soup a try-you may die of happiness!

CHEESY CAULIFLOWER SOUP

1 c. diced onion

1 c. diced celery

1 small head of cauliflower, cleaned and cut into florets

3/4 c. butter

3/4 c. flour
2 c. milk
2 c. half and half

2 tsp. salt

1 tsp. pepper

1 1/2 c. sharp cheddar cheese, shredded

more shredded cheese for topping if desired

In a large stock pot place the diced onion, celery and cauliflower.  Add enough water to cover the veggies.  On medium high heat bring the water to a boil, cover and cook until veggies are tender (this took about 10-12 min for me (I live in a high altitude city).  Drain most of the water, and mash up the cauliflower (I use a potato masher).

While the vegetables are cooking, in a large sauce pan melt the butter, add the flour and whisk until smooth.  Add the 1/2 & 1/2, milk, and the salt and pepper  Cook on medium high heat until it becomes thickened (this took 15 minutes for me) add the cheese and stir until melted and completely incorporated.  Pour over the cooked vegetables, stir and heat until desired temp (I didn't have to heat it after I had it mixed together-it was perfect).

Now just serve it up!  I did sprinkle a little more shredded cheese on each bowl of soup, I love cheesy goodness!