I would not be exaggerating if I told you I've been eating a bowl of soup nearly every day since the new year. I can barely stand the thought of it in the summer but, these days, it's cold around here. Windy and snowy and overcast. Ugh. I want so badly for spring to come. But, till then, I need my soup!
2 Tablespoons unsalted butter
1 Onion, peeled and diced
1 Clove garlic, peeled and minced
1/4 Cup all purpose flour
1 Head cauliflower, trimmed and cut into florets
1 Baking potato, peeled and cut into bite size pieces
3 - 4 cans (14 oz. each) low fat, low sodium chicken stock
1 Cup low fat milk
1 Cup cheddar cheese (shredded)
2 Tablespoons chives or scallions, chopped
1/2 Teaspoon curry powder (optional)
Salt and pepper to taste
Working in batches, add the soup to a blender or food processor and puree. Be careful not to overfill or the hot liquid will leak out of the blender. You can puree all the soup or leave it as chunky as you like. Place the soup back in the stock pot and turn the heat to medium. Add the chives, milk and cheese and season with the curry powder, salt and pepper. Serve hot and garnish with additional cheese and croutons, if desired. Makes approximately 8 servings.