Friday, November 18, 2011

Cauliflower and Swiss Soup

This is amazingly good.  This is based on my new method of making soup.  Take some beef or chicken stock, boil vegetables in the stock, then puree with an immersion blender.  Since I froze my Basic Chicken Stock in one cup portions, this makes soup creation really easy and super fast.   It has been so much fun making different combinations of vegetables and flavors.  This one is a big winner.

serves 1-2 (depending upon how hungry you are)

1c Basic Chicken Stock
2-3c cauliflower (fresh or frozen)
~1T of diced onion (I threw in a couple of frozen pearl onions)
pinch Celtic sea salt
grind of fresh pepper
1/2c raw milk Swiss cheese

  1. If using fresh cauliflower discard leaves, remove core and cut up florets.
  2. Using a 1qt pan put in the chicken stock and fill with as much cauliflower as will fit.
  3. Add onion, salt and pepper.
  4. Bring to a gentle simmer and cook until cauliflower is soft when pricked with a knife.
  5. Remove from heat.
  6. While soup is simmering, coarsely grate cheese so that you have about a half cup of loosely packed shavings.  Adjust amount to your own taste.
  7. Using an immersion blender blend until smooth being very careful not to splash hot liquid on yourself.
  8. Stir in cheese and let melt.
  9. Adjust seasoning to taste.

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