Sunday, March 22, 2015

Cauliflower and cheese soup

A hearty soup with a cheesy zing.

1 medium cauliflower
2.5 cups water
3 tbsp butter
3 tbsp flour
1 tsp salt
0.25 tsp black pepper
2 cups milk
4 oz shredded sharp cheddar
1 tsp Sriracha sauce

Break the cauliflower into florets. Add to a pot and add the water. Bring to a boil and simmer until slightly softened, about 10 minutes from boiling.

In a nonstick pan melt the butter and cook the flour. Whisk in the cold milk and melt in the cheese.

Add cheese sauce to soup and bring to a boil. Season with salt and black pepper. Add spicy sauce.

To serve, decorate with some shredded cheese and hot sauce.

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