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Nutrition Facts

Serving Size 1 (210g)

Recipe makes 6 servings

The following items or measurements are not included below:

vegetable stock

Calories 226
Calories from Fat 143 (63%)
Amount Per Serving %DV
Total Fat 15.9g 24%
Saturated Fat 9.9g 49%
Monounsaturated Fat 4.6g
Polyunsaturated Fat 0.7g
Trans Fat 0.0g
Cholesterol 49mg 16%
Sodium 305mg 12%
Potassium 461mg 13%
Total Carbohydrate 10.8g 3%
Dietary Fiber 3.3g 13%
Sugars 4.0g
Protein 11.9g 23%

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Cauliflower and Extra Old Soup

Recipe #56468 | 50 min | 20 min prep | add private note

By: Highland Lass
Mar 17, 2003

A few years of experimentation later and I believe I got it just right - a simple yet substantial cold weather soup. For a sophisticated twist, try it with Stilton cheese and port.

SERVES 6 (change servings and units)

Ingredients

Directions

  1. 1
    In large pot over medium heat, sauté onion, celery and carrot in olive oil until onion is translucent.
  2. 2
    Add cauliflower and thyme to pot and pour in the stock.
  3. 3
    Cover and bring to boil.
  4. 4
    Reduce heat to medium and cook until cauliflower is tender.
  5. 5
    Remove pot from heat.
  6. 6
    Working in batches, puree the mixture in a food processor or blender and return to the pot (I prefer it slightly chunky).
  7. 7
    Reduce heat to low and whisk in the cream, dry mustard, Dijon and cheddar.
  8. 8
    Heat thoroughly but do not let the soup boil.
  9. 9
    If you find the soup a bit thick at this point, add a little stock or water.
  10. 10
    Add salt (if necessary) and pepper.
  11. 11
    Serve.
  12. 12
    A pleasant variation: Substitute 1 cup of thinly sliced leeks for the onion and 1 1/2 cups of crumbled Stilton for the cheddar; add 3 tablespoons of Tawny port and garnish with freshly chopped chives.

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Featured Reviews for This Recipe

From: Kelly A

On Feb 23, 2007

I love this soup! It's so simple to make, and well balanced in flavour. I think it is a sophisticated dish even without the stilton or port! Bravo!

0 people found this review helpful

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    From: *Parsley*

    On Apr 3, 2006

    This is not any ordinary cauliflower cheese soup. This soup is thick, creamy, and full of flavor! The extra old cheddar and the Dijon really make a great combination, but are not overpowering. I made it just as written and wouldn't change a thing. You can bet that I'll make this again. Thanx for sharing the recipe.

    0 people found this review helpful

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    From: Mirj

    On Mar 25, 2003

    This is a creamy, silky, yummy soup! It's perfect for those of us on a low-carb diet. I used vegetable stock and real full fat cream. Left out the carrot and used two huge onions! I pureed the soup right in the pot with an immersion blender (known in our house as The Stick). Pay close attention to Step #8, do not let the soup boil, it can burn on the bottom of your pot. This reheats beautifully in the microwave. I can't wait to try a version with chopped leeks and maybe a little smoked mozzarella.

    3 people found this review helpful

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    From: 394mm493

    On Nov 7, 2007

    I just ran across this recipe in my favorites file, and I can't believe I haven't rated it yet. To date, this has been one of my most frequently served Zaar soups. This is a wonderful soup, and it lends itself well to variations depending on the cheese you may have on hand. It is also a natural for crock pot cooking, so that's another big plus! Thanks for the recipe, Highland Lass. It has become a family favorite.

    1 person found this review helpful

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  • Read all 6 reviews

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