Cream soup with cheese and cauliflower just right on those cold nights. This creamy Cauliflower-Cheese Soup will have your family yearing for more.



Image source

Ingredients

• 2 tablespoons butter;
• 2 medium bulbs;
• 2 stalks of celery;
• 1 small carrot;
• 3 cloves garlic;
• 2 large potatoes;
• 1½ liters of chicken broth;
• 600 g of cauliflower inflorescence;
• 2 bay leaves;
• 1 teaspoon of dried thyme;
• salt - to taste;
• ⅛ teaspoon ground black pepper;
• 170 grams of grated cheddar cheese;
• several feathers of green onions.

Preparation

Preheat the oil in a sauté pan and place onion, celery and carrots, cut into cubes or small strips. Fry them over medium heat, stirring occasionally, 5-8 minutes, until the onion is softened. Add chopped garlic and cook another minute.

Add thin potato slices, broth, chopped cauliflower, bay leaves, thyme, salt and pepper. Bring to a boil over high heat. Then reduce the heat, lightly cover the sauté pan with a lid and cook for 12-15 minutes, until all vegetables become soft.

Remove from heat and take out laurel leaves. Pry the soup with a blender until smooth. Gradually add the cheese, continuing to beat the soup blender. Before serving, decorate with chopped green onions.

---