Cauliflower Soup

• 2 tbs olive oil
• 1 yellow onion, sliced
• 3 cloves garlic, minced
• 2 heads cauliflower, stemmed &
• cut into florets
• 1 lg can chicken broth
• 4 cups shredded sharp cheddar
• cheese
• salt & pepper
• 1/4 cup blue cheese (optional
• 1 tbs finely chopped fresh
• Italian parsley

1. In soup pot, saute onion in oil over med-high heat until softened & very lightly colored (about 5 min). Add garlic & saute 1 min. Do not let garlic burn.
2. Add cauliflower &stock & bring to simmer.Reduce heat to Med & cook until softened, about 20-25 min. remove from heat.
3. In blender or food processor, puree soup in batches until smooth & has a creamy consistency.
4. Return soup to pot, wisk in cheddar cheese.
5. *If you are not going to use immediately, add cheese before serving. Return soup to pot, heat, sprinkle with blue cheese (optional) & 1 tbs finely chopped fresh italian parsley.
6. Season with salt & pepper.

olive oil, yellow onion, garlic, cauliflower, chicken broth, shredded sharp cheddar, cheese, salt, blue cheese, fresh, italian parsley

Taken from www.epicurious.com/recipes/member/views/cauliflower-soup-50049048 (may not work)