Cauliflower soup with cheddar & blue cheese from Soup of the Day, Revised Edition: 365 Recipes for Every Day of the Year (page 233) by Kate McMillan

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Notes about this recipe

  • peaceoutdesign on February 17, 2021

    I needed to use up some blue cheese so I doubled that and emitted the cheddar, blending it into the soup. I roasted the cauliflower. It didn't need cream but because I roasted the cauliflower, I used 1/4c to lighten the color. I was very good and probably would have been just as good as written.

  • mharriman on February 09, 2021

    My husband loves cauliflower and he loves aged blue cheese, so this soup is always a hit with him. I like it because it’s creamy without being heavy on the dairy. The only dairy is the fairly small amount of cheddar In the soup and the small amount of blue cheese crumbled over it before serving. Recipe comes together in less than an hour but tastes Like it’s longer simmering. Tonight we had it with a power greens salad and a baguette. Nice comfort food on a cold night.

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