Thursday, October 18, 2012




Basic soup base for almost all soups.
1/4 cup olive oil (or butter)
1 large onion, finely diced
1 celery stalks, finely diced
2 carrots, finely diced
(I used carrot strings chopped )
 Ratio for ALL soups should be
1 stalk of celery to 2 carrots.

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

Also can add flavor with
“Better than Boullion” in glass jar.  Great stuff. Just use 1 Tablespoon

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.
Set aside.

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.

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