Basic soup base for almost all soups.
1-head of cauliflower, separated,
steamed for 10 minutes.,
3 slices of Monterey jack pepper cheese
(or your choice of any cheese)
2 diced very small potatoes for thickener.
2 quarts chicken stock
1 bay leave
2 cloves garlic minced fine
pinch of cayenne pepper
pinch of dried thyme
Salt and freshly ground black pepper
In a large saucepan, sauté onion, celery and carrots over medium-high heat.
In pot, add the broth and cauliflower.
Cook for 10 minutes.
Add the potatoes, onions, carrots, celery, and bring to a simmer and cook another 15 to 30 minutes until soup is thick.
Remove bay leaf.
Add cheese but don’t overdue the amount. Stir until melted.
Taste it. You can always add more cheese.
Puree soup. I use an immersion blender.
Season, to taste, with salt and pepper.
I did not add meat. but you could.
Ham, in some form. Ham bones,
hocks, chopped ham, etc…
3 to 6 oz.