Cauliflower & Cheddar Soup

Posted in Comfort Foods, Local Eats, Main Course, Savory, Soup, Spring, Uncategorized, Vegetable, Winter on May 04, 2010

052 I have found them.  I found the lost photographic evidence of our foray into cooking like Pioneer Woman!  On a cold, dreary night in February, back when I was still on my soup bender, I realized I had all the ingredients on hand to attempt Pioneer Woman’s Cauliflower Soup.

None of the kids were excited, and thinking back on the soups I’ve put in front of them over the last couple of months, I get it.  I really do.  But Ree is An Expert.  So I figured this had a shot at pleasing them, even if I’ve failed over and over previously.

Right away, I knew I was going to be making a few modifications to the recipe, based on my hope that the addition of cheddar cheese would make this soup more Boy-friendly.  And we typically replace sour cream with plain Greek yogurt – and my kids haven’t been big fans of tangy recently, so I figured I’d just top my bowl with it and let everyone else get a pass.

Here’s the cast of characters:

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  • one head of cauliflower
  • butter
  • cheddar cheese
  • parsley
  • celery
  • carrots
  • chicken broth
  • greek yogurt

Aaaand we’re off.  We added a chunk of butter to the bottom of my cast-iron Not-A-Wok pan and got it melting.

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Meanwhile, I diced up the onion, celery and carrots.  This picture cracks me up because it is totally like my kids.  Two will always sit nicely next to each other and one acts like the other two have cooties.  Heh.

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Into the pan!  Tossing! Coating!  Cooking over low heat until they became fragrant and the onions were translucent!

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Following Ree’s instructions, I whacked up a head of cauliflower and added it in, with little concern over making it pretty.  At this point, I covered the pot and let it all steam or do whatever happens when you have veggies and butter in a covered pot for 15 minutes.

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After removing the lid and poking at the veggies, I figured it was good enough.  Time to move on.

I added the parsley and chicken stock.  This smelled SO GOOD.  Also, give me some credit because it was like 3 months ago, and I don’t remember exactly how much I added of the stock.  Ree says 2 quarts.  So that’s probably what I used.  But me and soup equals winging it bigtime, so it is possible I used less.  Or more.  WOOOOOO!

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Aaaand I let that simmer while I did the next step completely wrong.  Ree had a cute little pot, and exact measurements, and what I did was grab half a stick of butter, nuked it in the microwave, whisked in 6 tablespoons (about) of flour RIGHT IN THE MEASURING CUP THAT I NUKED THE BUTTER IN.  I KNOW!  And then I whisked in 2 cups of milk  or maybe it was 3 cups.

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Oh dear.  That’s probably not the right way.  Whatever.  Meanwhile I tossed in a couple of bay leaves and poked at the simmering soup a few times.

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In order to mask my temporary lapse of being able to make a Zooey Sauce, I grated some cheese.

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And we’re whisking, and we’re whisking…

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And we’re adding.  And we’re stirring.  Oh dear.  And we’re serving.

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Let me just come right out and say this.  YUM!  Ree, I love you.  Call me!

050 The Boy was underwhelmed by this soup, as you can tell from the chipper expression he offers up here.  The girls both liked it “okay” but The Boy just wouldn’t eat it.  He had a few spoonfuls, making hairball noises, and declared it completely busgusting.

He is wrong – this is delish.  But this isn’t about me all the time, so we’ll call this a fail.  SIGH.    I seriously don’t know how I could throw a spawnling who doesn’t appreciate this soup.

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  1. I whisk flour into my nuked butter cup, too. :-)



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