Cauliflower and Cheese Soup

24 Feb

From Martha Stewart Living’s Everyday Food Magazine

1 head of cauliflower, washed and cut into florets
5 oz. shredded cheese, preferably cheddar
4 cups chicken broth
1 cup water
1 medium onion, chopped
salt and pepper
cayenne or paprika

In a very late pot, heat 2 Tbsp oil and the chopped onion.

Cook the onion until softened.

Add in the cauliflower and cook for about 10 minutes.

Add in the chicken broth and water, bring to a boil and simmer for about 20 minutes.

In batches, transfer to a blender or food processor (being careful with the hot liquid) and blend until smooth.

Return to the pot, heat through, and stir in the cheese until it melts.

Season with salt and pepper.

Serve sprinkled with cayenne or paprika.


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