Ingredients
2 tbs olive oil
1 yellow onion, sliced
3 cloves garlic, minced
2 heads cauliflower, stemmed &
cut into florets
1 lg can chicken broth
4 cups shredded sharp cheddar
cheese
salt & pepper
1/4 cup blue cheese (optional
1 tbs finely chopped fresh
Italian parsley
Preparation
In soup pot, saute onion in oil over med-high heat until softened & very lightly colored (about 5 min). Add garlic & saute 1 min. Do not let garlic burn.
Add cauliflower &stock & bring to simmer.Reduce heat to Med & cook until softened, about 20-25 min. remove from heat.
In blender or food processor, puree soup in batches until smooth & has a creamy consistency.
Return soup to pot, wisk in cheddar cheese. *If you are not going to use immediately, add cheese before serving. Return soup to pot, heat, sprinkle with blue cheese (optional) & 1 tbs finely chopped fresh italian parsley. Season with salt & pepper.
