Cauliflower Soup

Serves 8   Active Time 10 min.   Total Time 20 min.



1 medium head cauliflower, broken into florets
2 medium carrot, shredded
1/2 cup chopped celery
2-1/2 cups chicken stock
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
Salt and pepper
1 3/4 cups milk 
1 cup Grated Monterey Jack Cheese, More To Taste
1/4 cup Sour Cream




  1. Combine the cauliflower, carrot, celery, and chicken stock in a large pot and bring to a simmer. Reduce heat; cover and simmer for 12-15 minutes or until vegetables are tender.

  2. Blend vegetables with immersion or food blender

  3. Melt  butter.In another large saucepan.  Stir in the flour and stir until smooth. Gradually add milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Reduce heat.

  4. Stir in the cheese  and sour cream until melted.

  5. Add to the cauliflower mixture and season to taste

© 2016 Jon Ashton