Cauliflower Cheddar Soup

  • 2 cups chopped onions
  • 2 tsp olive oil
  • 1 TB minced garlic
  • 1 tsp dried oregano
  • 1 tsp dried marjoram
  • 1 ½ cups diced potatoes
  • 3 cups cauliflower, chopped large
  • 3 TB white wine
  • 1 TB butter
  • 1 TB olive oil
  • 3 TB flour
  • 2 cups cheddar cheese, shredded
  • 1/3 cup milk
  • 1/3 cup half and half
  • 1 tsp salt
  • 1/2 tsp white pepper
  • 2 TB minced parsley

A perfect cold weather soup!

Heat 2 tsp oil in a large pot. Add onions and cook gently until softened. Add the garlic and herbs, cook for 10 minutes. Add potatoes, cauliflower, wine, and water- enough to just cover ingredients. Bring to a boil, then reduce and simmer until tender. In a separate small pot, make a roux by melting the butter, add the olive oil and stir in the flour. Cook over medium-low heat, stirring, until mixture is thick and doesn’t adhere to the pot. Lower heat and cook until tan colored, a couple of minutes, stirring constantly. Remove 1/3 of the soup and set aside.  Puree remaining  soup, using a hand held blender, adding  the roux, salt and pepper, milk and half&half.  Return reserved chunky soup to pot and stir to combine. Heat gently, do not boil. Garnish with parsley.

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