As the temperature drops, yet again, Mr. Food is servin' up hearty meal to warm you up from the inside out, so grab a bowl and get ready.
When I was working on my winter recipe calendar last month, I chose two soups to feature 'cause billions of bowls of soup are consumed in the U.S. every year! It's no wonder my mailbag and Web site were inundated with requests for more! So here's another easy favorite!
In a soup pot, we combine three 14-ounce cans of ready-to-use chicken broth, 1 trimmed and coarsely chopped head of cauliflower, 1 small diced onion and 1 teaspoon black pepper.
Bring it all to a boil, then turn the heat to low and simmer it covered for about 25 to 30 minutes until the cauliflower is very tender.
Meanwhile, to thicken our soup, we make a roux, which is really just a fancy name for melting a stick of butter along with 1/2 cup flour in a skillet, and cooking and stirring it until it begins to turn golden. Now add the roux to the soup, stirring it until it thickens.
Easy enough so far? Okay, now we simply stir in 1 cup heavy cream and then add in 3 cups of shredded Cheddar cheese. Mix it well and ladle it out into our bowls. Maybe garnish it with a bit more shredded cheese. In fact, we may even want to serve it in edible scooped-out bread bowls! My family loves that, 'cause they can really enjoy every last drop that soaked into the "bowl."
Mmm! The best part? If you’d like the recipe, just send a self-addressed, stamped envelope, marked "Cauliflower Cheese Soup," to me, Mr. Food, right here at the station, or look for it online for satisfying your gang's cravings for the comfort of a warm bowl of soup this time of year. After all, we can never get enough of the "OOH IT'S SO GOOD!!®"
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