Cauliflower Cheddar Soup
Total TimePrep: 25 min. Cook: 30 min.
I made it and it is very good, I made a mistake and instead of simmering I let it go too long and it was boiling for a while, the taste is good but please don't overdo it.
Delicious! I used 2 percent milk and it was still creamy. Also reduced the amount of milk by half a cup and omitted the curry and halved the amount of nutmeg. Cayenne pepper is a nice addition.
This soup is very good and very easy. Just the right amount of spice and depth of flavor. Made just as written.
Way too watery
Surprising just how good with soup is. Made it just as directed BUT. I needed to make it GLUTEN FREE. To do so, I used 3 Tablespoons of Mochiko Sweet Rice Flour (by Koda Farms) and upped the butter to 4 Tablespoons. This substitution does not change the directions (by the way, I don't think that regular rice flour would thicken as sweet rice flour does).
The flavor of this soup was delicious but the milk curdled after I added the cheddar cheese :-( What did I do wrong? I added the cheese very gradually on low heat. It was good Tillamook Sharp Cheddar. Thanks!
Good recipe, I sub 1can evaporated milk for 1cup of the milk, use 2 tsp dry mustard, 2 tsp nutmeg, gruyere cheese, then work in batches through a blender and add a lashing of heavy cream to finish. Great for everyday or as a first course!
Delicious. I used 4 cups of broth and 1 cup of half and half. Still delicious!
I love this recipe!! That said, I do end up at least doubling the spices because I love these flavors and like more of a punch. I also vary with the ratios of things based on what I have. If I don't have milk, I up the broth and use about 1 Cup of heavy whipping cream instead. I've made this soup several times and people eat it up. It's definitely one of my favorites.
Fantastic soup! Try it some day when it's cold and rainy. Or sunny!Just a really great soup!!!