Our first snow of the Season is predicted for early next week! Temperatures ranging from mid 80's during the day to almost freezing at night. That's Northern Nevada for you. When the weather gives us this Wintery mix, there's nothing better than brewing some hot steamy soup to warm the old bones and sooth the soul.
I've tried different recipes for cauliflower soup. Some spicy, some bland, and some with roasted cauliflower. My mother used to make cauliflower with cheese sauce years ago so I guess I'm trying to achieve those exact flavors. Not there yet, but until then, this cheesy cauliflower soup was pretty tasty.
3 cups raw cauliflower florets
3 cups chicken broth
2 pieces of sliced leeks (3-4 inch pieces of the white end), washed or 1 3/4 cup of the same
2 garlic cloves, chopped
1/2 tsp herb de Provence
1/8 tsp cayenne
dash of salt
Cook all ingredients in a large pot on medium high heat until cauliflower is done. This may take about 15 minutes. Puree the soup in batches in the blender and add back into the pot.
Add approximately 4 oz. of any good melting cheese such as cheddar, fontina or smoked Gouda (this is what I used). Stir often on low/med heat. When the cheese has melted, time to serve!