Mar 20, 2013

Soup's On - A Cauli' Cheesy Remix

"First day of spring," says calendar. 

"Haha, keep your insulated feather bodysuit on, Twinkle Toes," murmurs Old Man Winter. 

Four in the afternoon right now and the windchill's blowing 12 degrees.  I'm ready to kick winter where it counts.   



One last batch of soup to stay toasty before degreasing the grill for spring.  Ham and cheesy cauliflower sounds good, let's try it.  



You can swap potatoes with cauliflower in many recipes.  The nutrution value scales up when you do this, taters are the fatty steaks of the veg' world.  Your family won't taste the switch.  A cup of cauli' houses most of your daily vitamin C needs, plus K, folate, fiber and I'll stop because you're getting bored.

This one is relatively low in fat and carbs, and fills a tall pot enough for two nights of leftovers.

Here's the shopping list: 



  • Head of cauliflower
  • One onion
  • Scallions
  • Red pepper
  • Smoked ham, 8 oz should do it
  • Two cans of chicken stock
  • Two cups of milk
  • Cheese, I did 4 oz each of sharp cheddar and pepper jack
  • Salt & pepper, fresh or powdered garlic, olive oil
  • 3 spoons of flour
  • I tossed in baby bella 'shrooms for deeper flavor, skip if fungus makes you yak




Chop the vegetables, a knife or food processor will do the trick.  We're going to blend after they're cooked, some people prefer doing this first to avoid hot splatter. 

Set aside a couple handfuls of cheddar, raw chopped green onions and red pepper.  We'll save them for toppings.

Shred the cheddar and pepperjack.

Large stock pot on high heat, toss a shot of olive oil and butter, saute the cauliflower, fresh garlic, onion and red pepper.  Add both cans of chicken broth.  Cover and simmer on medium for 10 minutes to tenderize.



On the side, heat a saucepan on medium with two cups of milk, a chunk of butter and salt & pepper.  As it warms, whisk in three tablespoons of flour to thicken up the batter.  We'll add this mixture to the soup at the end.


When the veg's are softened, transfer them and their liquid to a blender or food processor to pulverize.  This gives the soup a creamy texture, and it goes down better with the kids when they don't see blobs of cauliflower floating around. 

Things look a little gross right about now.  Before the ninja blend, wish I owned an immersion plunger type mixer:



After, no more chunky monkey:



Big pot on medium flame, drop in the blended vegetables, ham, cheese, most of the green onions and the milk/flour mixture.




Heat only a minute or two until the cheese melts, the milk will curdle if you go wild with the fire.  Taste the brew and add salt & pepper as needed.

Bowl it up, top with cheddar, raw scallions and red pepper.  So smooth and hearty on a cold day, dig in!







Sleeping in late for spring break and wearing PJs for lunch.  #readyforwalmart 





-Beard

17 comments:

  1. Soup sure looks tasty. Especially for a cold 'spring'day.
    Aldi has a 3 in 1 immersion blender in stores now. I have been using it since January almost everyday. works great! Can you tell I am a big fan of Aldi? :-)

    ReplyDelete
    Replies
    1. I think Aldi should hire you on commission. We'll stop there tomorrow and look for the blender, thanks!

      Delete
  2. Ya can't go wrong with big ol' pot of soup on a cold winter's day. I made some chili and cornbread the other day...bangin'. Although a nice cheesy soup sounds just about perfect right now. Will have to try. Thanks:)

    ReplyDelete
    Replies
    1. I usually make Jiffy cornbread, have you done it from scratch before?

      Delete
  3. I got each of my kids a Cuisinart immersion blender (and one for me)--about $29 on Amazon. It's a workhorse and does a fantastic job! And your soup looks great--potatoes, bless their nutritious little hearts, DO have a bucket of carbs. Cauliflower really is a great substitute.

    ReplyDelete
    Replies
    1. I've been reading up on sweet potatoes, one tate holds 800% of daily recommended vitamin A, crazy:

      http://nutritiondata.self.com/facts/vegetables-and-vegetable-products/2667/2

      Will look at the blender, thanks.

      Delete
  4. Yum- that looks delicious! Definitely going to try it out!!

    ReplyDelete
  5. This looks delicious! I might make it tonight. Winter is also overstaying it's welcome here on the right coast.

    ReplyDelete
    Replies
    1. What do you have, 50 degrees over there?

      Delete
  6. Anonymous3/21/2013

    There is nothing that sounds better right now than eating lunch in pj.

    ReplyDelete
    Replies
    1. She was in PJs, I had my Snuggie on.

      Delete
  7. Now THIS is a soup I can get on board with! Looks delicious, Beard!

    ReplyDelete
    Replies
    1. I was going to scoop a serving into a manila envelope and mail you, but we polished it off today.

      Delete
  8. Beard, we made this tonight for dinner. Served with sandwiches. Great belly warmer for the COLD MN spring we are having. LOVED the recipe. We used sharp 12yr cheddar and habanero cheese imported by my family from Wisconsin (seriously MN cheese is terrible). Made it super spicy and yummy! I will be investing in an immersion blender for next time. (There MAY have been a blender incident, but I admit to nothing.)

    ReplyDelete
    Replies
    1. Uh oh, sounds like somebody pulled a Kevin.

      http://youtu.be/HMGK61Jqq3c

      Delete
    2. Okay that made me feel a little better. Mine wasn't quite that bad. But lets just say, my dogs ate well last night!

      Delete
  9. I agree. it sounds good, like the picture....

    ReplyDelete

Thanks for the note, check back for my response!