Creamy Cauliflower Soup
 
 
  amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 
1 Tbsp  olive oil
1 cup  onion -- chopped
1/2 cup  celery -- chopped
3 clove  garlic -- minced
1 cup  carrot -- chopped
2 cup  potato -- chopped
2 cup  cauliflower flowerets -- chopped
4 cup  chicken stock, or water
1/4 tsp  dill
1/4 tsp  caraway seed
1/4 tsp  dry mustard
1/4 tsp  black pepper
1-1/2 cup  grated cheddar cheese, or Velveeta or comb
1 can  evaporated skimmed milk
1   hot banana pepper
  salt to taste
 
In a large stock pot, saute onion, garlic, celery, and carrots till tender. 
Add stock or water to pan with potato cubes, cauliflower and banana pepper. 
Bring to a boil and simmer for 20 minutes, or till vegetables are tender. At 
this point, add seasonings, except salt. Taste for heat, and if ok, remove 
banana pepper now. If you like it hotter, leave till desired heat is achieved, 
remembering that reheating the soup will make it hotter each time. Next, add 
the milk and heat to a slow simmer. Now, add the cheese. I use 1-2 cups of 
Velveeta, and or sharp cheddar cheese shredded, and stir in until 
melted. Now salt to taste and serve. 
 
- - - - - - - - - - - - - - - - - - 
 
NOTES : If a banana pepper is unavailable, use crushed red pepper flakes. 
 
 
 
 
 
 
(ID: 80618) Mirror: rec.food.recipes: Tue, Aug 27, 2002


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