Califlower Cheddar & Beer Soup
Califlower Cheddar & Beer Soup takes around 50 minutes from beginning to end. One portion of this dish contains about 26g of protein, 42g of fat, and a total of 568 calories. This recipe serves 4. For $2.62 per serving, this recipe covers 28% of your daily requirements of vitamins and minerals. 8841 person have made this recipe and would make it again. It works well as a budget friendly soup. If you have carrots, extra sharp cheddar cheese, bay leaf, and a few other ingredients on hand, you can make it. It is perfect for Father's Day. It is brought to you by Nutmeg Nanny. With a spoonacular score of 95%, this dish is super. Try Cheddar Beer Soup, Beer-Cheddar Soup, and Cheddar Beer Soup for similar recipes.
Servings: 4
Preparation duration: 15 minutes
Cooking duration: 35 minutes
Ingredients:
2 bottles brown ale (I used Newcastle)
6 strips thick cut bacon, diced
1 bay leaf
2 carrots, diced
1 head cauliflower, diced (heads only)
1/4 teaspoon cayenne pepper (optional)
3 cups chicken stock
2 tablespoons cornstarch
1 tablespoon dijon mustard
8 ounces extra sharp cheddar cheese, grated
1 small jalapeño, diced and seeds removed (use only half if you don't like heat)
2 tablespoons olive oil, divided
1 small onion, diced
Equipment:
oven
baking sheet
pot
blender
bowl
Cooking instruction summary:
Preheat oven to 425 degrees. Cut off bottom of the cauliflower (the green part), cut the head into 4 pieces, cut out the center core and cut off just the florets. Lay out onto silpat lined rimmed baking sheet, drizzle with 1 tablespoon olive oil, sprinkle with a little kosher salt and fresh ground pepper. Bake for 10 minutes, stir/flip the cauliflower florets and continue baking for another 10 - 15 minutes until the cauliflower is soft and golden brown. Careful not to let the cauliflower burn. Once cooked set aside until ready to use. In a large soup pot add olive oil and diced bacon. Cook over medium heat until the bacon is just starting to brown. Add in onion, carrots and jalapeño. Continue cooking until the vegetables are started to soften. Add in beer, chicken stock, bay leaf, cayenne pepper, salt, roasted cauliflower, bay leaf and dijon mustard. Cook for about 10 minutes until flavors are combined and all vegetables are soft. Add mixture to a Vitamix (or other high powered blender) and puree starting on speed 1 and slowly going up to speed 10. Blend on speed 10 for about 2 minutes until completely smooth. Add pureed soup back to the pot and cook over low heat while you prepare the cheddar cheese. In a bowl add shredded cheddar cheese and toss with 2 tablespoons cornstarch. Add cheese to the soup a handful at a time. Stirring the whole time so the soup does not burn and the cheese incorporates smoothly. Continue until all the cheese has been added and the soup is smooth. Serve hot with diced chives if desired. * It would also be great with little pieces of bacon on top but I forgot to make more.
Step by step:
1. Preheat oven to 425 degrees.
2. Cut off bottom of the cauliflower (the green part), cut the head into 4 pieces, cut out the center core and cut off just the florets. Lay out onto silpat lined rimmed baking sheet, drizzle with 1 tablespoon olive oil, sprinkle with a little kosher salt and fresh ground pepper.
3. Bake for 10 minutes, stir/flip the cauliflower florets and continue baking for another 10 - 15 minutes until the cauliflower is soft and golden brown. Careful not to let the cauliflower burn. Once cooked set aside until ready to use. In a large soup pot add olive oil and diced bacon. Cook over medium heat until the bacon is just starting to brown.
4. Add in onion, carrots and jalapeño. Continue cooking until the vegetables are started to soften.
5. Add in beer, chicken stock, bay leaf, cayenne pepper, salt, roasted cauliflower, bay leaf and dijon mustard. Cook for about 10 minutes until flavors are combined and all vegetables are soft.
6. Add mixture to a Vitamix (or other high powered blender) and puree starting on speed 1 and slowly going up to speed 1
7. Blend on speed 10 for about 2 minutes until completely smooth.
8. Add pureed soup back to the pot and cook over low heat while you prepare the cheddar cheese. In a bowl add shredded cheddar cheese and toss with 2 tablespoons cornstarch.
9. Add cheese to the soup a handful at a time. Stirring the whole time so the soup does not burn and the cheese incorporates smoothly. Continue until all the cheese has been added and the soup is smooth.
10. Serve hot with diced chives if desired. * It would also be great with little pieces of bacon on top but I forgot to make more.
Nutrition Information:
covered percent of daily need
