Recipe by Chef Heidi Fink
Double Cheese Cauliflower Cheese Soup
- Prep time 30 mins
- Cook time 30 mins
- Ready in 1 hour
- Yield 3 litres
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This velvety soup tastes exactly like cauliflower baked in a rich cheese sauce – an absolute favourite with my kids. The smooth texture comes not from flour, but from a combination of starchy potato and cream cheese.
Ingredients
Directions
- Heat a large pot over medium high heat. Add butter and allow to melt. Add onion and saute several minutes, until onion is softened.
- Add leek, carrot & celery. Saute several minutes more. Add water or stock, along with the salt, pepper, potato and cauliflower. Bring to a boil reduce heat to low, cover and let simmer gently for about 20 minutes, until vegetables are soft. Potatoes should be very soft.
- Add the cream cheese cubes, the mustard powder, and the grated cheddar. Use an immersion blender to blend the soup until very smooth and creamy. Alternatively, blend the soup in batches in a regular blender.
- Return soup to pot and heat gently. Taste to adjust the seasonings. Serve immediately, with more greeted cheese on top and some snipped fresh dill, if desired.
- This soup lasts up to 4 days in the refrigerator.
