★Ingredients
1 medium head of cauliflower (cut into florets)
1 medium onion (chopped)
2 cloves garlic (minced)
2 tablespoons butter
3 cups vegetable broth (or chicken broth)
1 cup milk (or cream for a richer soup)
1 ½ cups sharp cheddar cheese (grated)
1 teaspoon Dijon mustard (optional)
Salt and pepper to taste
Fresh chives or green onions (for garnish)
My Amish friend showed me this treat and I couldn’t stop eating it!
★Instructions
Sauté the Vegetables:
In a large pot, melt butter over medium heat.
Add the chopped onion and garlic, and sauté until softened, about 5 minutes.
Cook the Cauliflower:
Add the cauliflower florets to the pot.
Pour in the vegetable broth, making sure the cauliflower is mostly submerged.
Bring to a boil, then reduce heat to a simmer. Cover and cook until the cauliflower is tender (about 15–20 minutes).
Blend the Soup:
Once the cauliflower is soft, use an immersion blender to purée the soup until smooth. (Alternatively, transfer the soup in batches to a blender, blend until smooth, and return it to the pot).
Add Milk and Cheese:
Stir in the milk (or cream) and bring the soup back to a gentle simmer.
Add the cheddar cheese, stirring until fully melted.
Stir in Dijon mustard (if using) and season with salt and pepper to taste.
Serve:
Ladle the soup into bowls, and garnish with fresh chives or green onions.
Enjoy!