Cauliflower soup with smoked Gouda from EatingWell Magazine, Jan/Feb 2016 (page 85) by Katie Webster

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Notes about this recipe

  • dinnermints on October 03, 2016

    With some tweaks, this is a yummy soup. I used 8 oz of bread for the croutons (next time would make them the night before), and sprayed them with my olive spritzer instead of tossing them with oil. I increased the oil to sautee the onions to 1 T, and sauteed 1 oz pancetta in the pan before adding the onion. I bought two smallish heads of orange cauliflower, took the base and leafy greens off, halved them, and grated them in the food processor. This was fast and made them much easier to blend later. I ended up with about 1 lb 14 oz of cauliflower. I used 4 oz of smoked gouda, diced it instead of shredding, and let it melt in the soup while it was on low heat for 5min. Also, for a quarter (1/2 tsp) of the smoked paprika, I used hot smoked paprika. I added a bit more salt at the end. Two cups is a lot of soup - I'd be tempted to make this into 6-8 servings and either use more croutons, more cream, and/or more cheese, or even just have a smaller serving.

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