Soup season is back! I got this recipe from the Hy Vee magazine and it is delicious!
4 slices pumpernickel bread
1 garlic clove, halved
6 c. cauliflower florets
1 c. chopped carrots
1 c. chopped celery
1 1/2 c. chicken broth
3 c. milk
6 T. flour or corn starch
1 1/2 c. shredded cheddar
salt and pepper
Preheat oven to 350 degrees. Spray the bread with cooking spray and rub with garlic clove. Cut the bread into cubes, place on baking sheet, and bake for 15 minutes.
In a saucepan, combine cauliflower, carrots, celery, and broth. Bring to boiling. Reduce heat; cover and simmer for 12-15 minutes or until vegetables are tender. Stir together the milk and flour (or cornstarch); add to cauliflower mixture. Cook and stir over medium heat until thick and bubbly. Remove from heat. Partially puree in a food processor. (I leave it chunky) Return to saucepan; add cheese and season to taste with salt and pepper. Cook 2-3 minutes more or until cheese melts. Serve with croutons.
