This is a great yummy soup recipe! With the Pepper-Jack cheese and the little dash of hot sauce, it really "kicks it up a notch"!! It doesn't make a whole lot either...just great for 2 to 3 people for a great dinner along with a salad and maybe some great bread.
hugs,
peg
Cheesy Cauliflower Soup
Prep Time: 15 Minutes - Cost: $
Servings: 4 - Difficulty Level: 2
Ingredients
1 tablespoon olive oil
1 cup chopped green onion
4 cups chicken broth
2 packages (8 ounces each) fresh cauliflowerets
1/4 cup all-purpose flour
1-1/2 cups shredded pepper-Jack cheese (6 ounces)
1/4 cup roasted red peppers
1/2 teaspoon salt (optional)
1/4 teaspoon hot-pepper sauce
Directions
Heat oil in a large saucepan over medium heat. Add green onions and
saute about 3 minutes or until tender. Add 3 cups broth; bring to
boiling. Add cauliflowerets; return to boiling. Reduce heat to
medium-low; cook about 6 minutes or until cauliflower is almost tender.
Whisk together flour and remaining 1 cup chicken broth in a small bowl.
Stir into saucepan. Bring to boiling; cook, stirring occasionally, 2-3
minutes or until soup is thickened.
Remove soup from heat. Add cheese, stirring until melted. Stir in
roasted red peppers, salt if using and hot-pepper sauce, breaking up red
peppers with a wooden spoon.
Calories: 294
Protein: 15 g
Fat: 15 g
Carbohydrates: 14 g
Exchanges: 1 Starch, 2 Medium-Fat Meat, 1 Fat
Source: Family Circle's "All-time Favorite Recipes"
Recipe Source: A_L_I_ACookingCorner yahoo group, submitted by angelkisses
hugs,
peg
Cheesy Cauliflower Soup
Prep Time: 15 Minutes - Cost: $
Servings: 4 - Difficulty Level: 2
Ingredients
1 tablespoon olive oil
1 cup chopped green onion
4 cups chicken broth
2 packages (8 ounces each) fresh cauliflowerets
1/4 cup all-purpose flour
1-1/2 cups shredded pepper-Jack cheese (6 ounces)
1/4 cup roasted red peppers
1/2 teaspoon salt (optional)
1/4 teaspoon hot-pepper sauce
Directions
Heat oil in a large saucepan over medium heat. Add green onions and
saute about 3 minutes or until tender. Add 3 cups broth; bring to
boiling. Add cauliflowerets; return to boiling. Reduce heat to
medium-low; cook about 6 minutes or until cauliflower is almost tender.
Whisk together flour and remaining 1 cup chicken broth in a small bowl.
Stir into saucepan. Bring to boiling; cook, stirring occasionally, 2-3
minutes or until soup is thickened.
Remove soup from heat. Add cheese, stirring until melted. Stir in
roasted red peppers, salt if using and hot-pepper sauce, breaking up red
peppers with a wooden spoon.
Calories: 294
Protein: 15 g
Fat: 15 g
Carbohydrates: 14 g
Exchanges: 1 Starch, 2 Medium-Fat Meat, 1 Fat
Source: Family Circle's "All-time Favorite Recipes"
Recipe Source: A_L_I_ACookingCorner yahoo group, submitted by angelkisses