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Cheddar and Cauliflower Soup

Dairy Farmers of Canada
Add to Calendar 07/17/2019 10:00 AM 07/17/2019 11:00 AM America/New_York Choose the perfect time to make this recipe What you'll need:

1 large cauliflower
1/4 cup (60 mL) butter
1 medium onion, minced
1 medium leek, minced
4 cups (1 L) vegetable stock or water
2 egg yolks
1/4 cup (60 mL) 15 % or 18 % table cream
1 cup (250 mL) Sharp Canadian Cheddar or Canadian Farmer's cheese or Canadian Brick, grated
Salt and pepper, to taste
Pinch of fresh grated nutmeg

Yields: 4 servings

See full recipe: https://www.dairygoodness.ca/cheese/canadian-cheese/recipes/cheddar-and-cauliflower-soup?source=calendar
Cheddar and Cauliflower Soup true MM/DD/YYYY anvcJoeUXzVEZwIspmZn22961
  • Course Soups & Creams
  • Prep. Time 20 mins
  • Cooking Time 30 - 40 mins
  • Yields 4 servings
  • Course Soups & Creams
  • Prep. Time 20 mins
  • Cooking Time 30 - 40 mins
  • Yields 4 servings

Did you know?

With over 400 Canadian cheeses to choose from, you can explore a new, delicious flavour every day for the next year and more!

Discover cheese varieties in the Canadian Cheese Repertoire


Ingredients

1 large cauliflower
1/4 cup (60 mL) butter
1 medium onion, minced
1 medium leek, minced
4 cups (1 L) vegetable stock or 
water
2 egg yolks
1/4 cup (60 mL) 15 % or 18 % table cream
1 cup (250 mL) Sharp Canadian Cheddar or 
Canadian Farmer's cheese or 
Canadian Brick, grated
Salt and pepper, to taste
Pinch of fresh grated nutmeg

Preparation

Trim cauliflower and cut into florets.

Heat butter in heavy pan; add onion and leek, cover and cook gently 3 to 4 minutes (until vegetables start to soften). Do not brown.

Add cauliflower (save a few for garnish) and cook gently for 5 to 6 minutes. Pour in stock or water, bring to the boil, reduce heat and simmer for 20 to 30 minutes or until cauliflower is tender.

Purée soup in blender until smooth. Return to pan and bring to the boil again.

In a separate bowl, whisk together egg yolks, cream and Sharp Canadian Cheddar (or Canadian Brick or Canadian Farmer's cheese).

Whisk 1/3 to 1/2 cup (80 mL to 125 mL) of the hot soup into the egg mixture, then stir it back into the remaining soup; do not let it boil again.

Season with salt, pepper and nutmeg.

Serve with crunchy cauliflower florets as garnish and lots of crusty bread and butter.

Tips

Note: This recipe contains raw or lightly cooked eggs. Foods containing raw or lightly cooked eggs may be harmful to vulnerable people such as young children, the elderly, pregnant women and people with weak immune systems.

84 people love this recipe.

Rank as top rated See all 50 top rated

Did you know?

With over 400 Canadian cheeses to choose from, you can explore a new, delicious flavour every day for the next year and more!

Discover cheese varieties in the Canadian Cheese Repertoire

Did you know?

With over 400 Canadian cheeses to choose from, you can explore a new, delicious flavour every day for the next year and more!

Discover cheese varieties in the Canadian Cheese Repertoire

Nutritional Info

Per serving
Energy: 317 Calories
Protein: 11 g
Carbohydrate: 10 g
Fat: 27 g
Calcium: 24 % / 268 mg

Did you know that 2 out of 3 Canadians are not getting enough daily milk products? Make sure you do! Learn more:

GetEnough.ca

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