Hey Amy!

I am still eating a lot of soup.  I never realized what a perfect meal it is at lunch.  It’s not too heavy to give you that 230P food coma yet it’s enough to fill your belly with a warm treat.  After overdoing it with split pea, I switched it up today with a new flavor.  You can substitute the cheeses in this dish with other hard cheeses that are your favorite.  I like to change it up to see how the flavor will change.  Also, the color is gorgeous when you use purple cauliflower like showcased over there.  Yeah, over to the right.

Ingredients:

2 Tbsp. olive oil
1 yellow onion, sliced
3 cloves garlic, minced
2 lb. cauliflower, stemmed and cut into florets
4 c. vegetable stock
1 c. shredded sharp cheddar cheese
salt and pepper to taste
1/4 c. crumbled blue cheese
1 Tbsp. parsley

In a soup pot, warm the oil.  Add the onion and saute until softened and lightly colored, about 5 minutes.  Add the garlic and saute for 1 minute.  Do not let garlic burn!   Add the cauliflower and stock and bring to a simmer.  Reduce the heat to medium and cook until the cauliflower is softened, about 25 minutes.  Remove from heat.

In a blender, puree the soup in batches until cauliflower is smooth and the soup is creamy.  Return the soup to the pot and whisk in cheddar cheese.  Season to taste with salt and pepper.  Return the soup to medium heat and cook until heated throughout.  To serve, sprinkle each serving with blue cheese chunks and parsley.  Enjoy!

Very simple and easy to make.  Impress your guests at your next dinner party with this as a starter.  You can do it!

xo–me

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