The Humpherys Family

ZZ Cheesy Cauliflower Soup

Recipe Added:  8/31/2013
4 slices thin bacon, chopped
1 white onion, finely diced
1 head cauliflower, chopped
1/2 tsp Cajun Spice
1/2 tsp black pepper
2 quarts chicken broth
1/2 stick butter
1/4 cup flour
2 cups milk
1 cup half-and-half
1/4 cup sour cream
3 cups grated Monterrey Jack
2 Tbsp minced parsley
In a large pot, fry bacon over medium-high heat until crisp. Remove bits from pan and drain on a paper towel. Pour off grease and return pan to stove. Add onions and cook over medium-high heat for 3-4 minutes. Add cauliflower, sprinkle with Cajun spice and black pepper, and stir, cooking for 3 to 4 minutes, or until cauliflower starts turning golden brown. Pour in chicken broth, stir, and reduce heat to simmer. Cook 15 minutes. Use an immersion blender (or take our a portion and use in regular blender) to puree slightly.

In a separate saucepan, melt butter. Sprinkle in flour and whisk to form a paste. Pour in milk, then continue cooking until thick. Remove from heat and stir in half and half. Pour white sauce into the soup. Turn heat to medium-high and bring back to a boil for 3-5 minutes. Reduce heat to low and stir in sour cream and cheese until fully melted. Stir in parsley. taste and adjust seasonings. Garnish with extra cheese, a sprinkle of bacon, and a sprinkle of parsley. Serve with wheat rolls.
Notes
May use seasoning of choice in place of Cajun, any combination of Cheddar, Pepper or Monterrey Jack cheeses.
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