Last fall, we planted broccoli, cauliflower, brussel sprouts, cabbage, carrots, and romaine lettuce. While everything did pretty well, we are particularly pleased with the cauliflower. Two weeks ago, Don picked the last 3 heads. Don cut 2 of them into florets, blanched them, and left them for me to freeze. We got 4 one pound packs to put in the freezer. With the last one, I decided to make Cream of Cauliflower Cheese soup.
|Katie, holding one of the "smaller" cauliflowers.|
4 cups fresh Cauliflower florets
1 1/2 cups chicken broth
1 tablespoon butter
1 tablespoon flour
1/2 teaspoon celery seeds
1/4 teaspoon salt
black pepper to taste
1 cup milk or half-and-half
1/2 cup shredded American cheese
I cut up the last cauliflower and came up with 16 cups of florets, so I made a quadruple batch.
Step one: In a large saucepan, cook vegetables, covered, in a large amount of boiling water for 8 to 10 minutes. Set aside 1 cup of cooked vegetables. (I skipped this part.)
Step 2: In a food processor combine the remaining cooked vegetables with 3/4 cup of broth. Cover and process until smooth, about 1 minute. Set aside. (I pureed the whole amount of vegetables.)
|I didn't have shredded American, so I cubed a pack of slices.|
Of course, being me, I packaged most of this soup in single sized portions, and put it in the freezer.
(Up next, the recipe for Pioneer Woman Sherried Tomato soup, pictured above!)