Best 7 Ale Cheddar And Cauliflower Soup Recipes

VERMONT CHEDDAR AND ALE SOUP

Steps:

• In butter sweat onion, carrots, celery and pepper over medium heat for 15 minutes, until soft. Add thyme, potato, and chicken stock; simmer until potato is soft, about 15 minutes. While this is simmering, make the roux: melt 1/2 cup butter over medium-low heat. Stir in flour, stir 5 minutes; do not brown. When potato is soft, whisk roux into pot; stir and allow to thicken. Add beer, continue to stir. Add milk; stir to combine; allow to simmer for a few minutes, stirring occasionally. Add mustard, sauces, salt and pepper; taste to adjust seasonings. Whisk in cheddar, taste again. Do not allow soup to boil after adding cheese. Pour into bowls, topping each bowl with 2 tablespoons grated cheddar and a little fresh parsley.

WISCONSIN NATIVE'S BEER CHEESE SOUP

Steps:

• In a large saucepan over medium heat, stir together carrots, onion, celery, and garlic. Stir in hot pepper sauce, cayenne pepper, salt, and pepper. Pour in chicken broth and beer; simmer until vegetables are tender, about 12 minutes. Remove from heat.
• Meanwhile, heat butter in a large soup pot over medium-high heat. Stir in flour with a wire whisk; cook, stirring until the flour is light brown, about 3 or 4 minutes. Gradually stir in milk, whisking to prevent scorching, until thickened. Remove from heat, and gradually stir in cheese. Keep warm.
• Stir beer mixture into cheese mixture. Stir in Dijon mustard, Worcestershire sauce, and dry mustard. Adjust for hot pepper sauce. Bring to a simmer, and cook 10 minutes. Serve topped with popcorn.

CAULIFLOWER-CHEDDAR SOUP

Steps:

• Melt the butter in a Dutch oven over medium-high heat. Add the onion and garlic; cook, stirring, until they start softening, about 4 minutes. Add the cauliflower, bay leaf, rosemary, 1 teaspoon salt and a few grinds of pepper. Cook, stirring, until the cauliflower starts browning, 5 minutes. Stir in the flour until absorbed, about 1 minute. Add the chicken broth and milk; bring to a boil. Reduce the heat; simmer until the cauliflower is tender, 30 minutes. Remove the bay leaf.
• Working in batches, transfer the soup to a blender and puree until smooth (or puree in the pot with an immersion blender). Return the soup to the pot over medium heat. Stir in the cheese until melted; add up to 1 cup water if the soup is too thick.
• Add the sherry; season with salt and pepper. Sprinkle with nutmeg and serve with cheese straws.

CAULIFLOWER CHEDDAR SOUP

Steps:

• In a large saucepan, combine cauliflower, onion, broth and bouillon. Cover and cook over medium heat until vegetables are tender., Meanwhile, in a medium saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 2-3 minutes. Reduce heat; stir in cheese until melted. Add seasonings. Pour into cauliflower mixture. Simmer slowly for 30 minutes (do not boil). If desired, sprinkle with parsley.

CAULIFLOWER-AND-CHEDDAR SOUP

Steps:

• In a large pot, melt butter over medium. Add onion and cook, stirring occasionally, until softened, 8 minutes. Add cauliflower and cook until just beginning to brown, 12 minutes. Add broth and 1 cup water; bring to a boil over high. Reduce heat and simmer until cauliflower is very tender, 20 minutes. Transfer mixture to a large bowl.
• In batches, fill a blender halfway with mixture and puree until smooth (use caution when blending hot liquids). Return pureed soup to pot and add more broth or water for a thinner consistency, if desired. Heat over medium until warmed through; add cheese and stir until melted. Season with salt and pepper. Serve sprinkled with cayenne.

CAULIFLOWER AND WHITE CHEDDAR CHEESE SOUP

Steps:

• Cut cauliflower heads into florets.
• Fill a large saucepan 3/4 full with water, salt the water lightly and bring water to a boil. Add 1/2 of the cauliflower florets to the boiling water; boil until tender. Drain well.
• Melt butter in a 4 quart soup pot over a medium-low heat. Saute the onion and garlic in the butter until the onion is tender. Pour in the vegetable stock and unboiled cauliflower florets. Mix in nutmeg and bring the mixture to a boil; boil until cauliflower is tender. Remove pot from heat to cool.
• Use an electric blender to blend the soup-onion-cauliflower mixture until smooth (blend the mixture 2 cups at a time). Place the blended soup back in the 4 quart soup pot and heat over a medium-low heat. Pour milk into the pot and stir well. When the mixture is simmering, mix in the cooked florets and 1 1/2 cup of cheese. Stir until cheese melts and the soup has thickened. Serve hot, season with sprinkles of cheese and black pepper to taste. .

CHEDDAR CAULIFLOWER SOUP

Steps:

• In a large saucepan, heat oil over medium heat. Add leeks; cook and stir 3-5 minutes or until tender. Stir in cauliflower, thyme, garlic and Worcestershire sauce. Add broth; bring to a boil. Reduce heat; simmer, covered, 30-35 minutes or until vegetables are very tender., Puree soup using an immersion blender. Or, cool soup slightly and puree in batches in a blender; return to pan. Add evaporated milk and cheese; cook and stir 3-5 minutes or until cheese is melted. If desired, sprinkle each serving with additional cheese and thyme.