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Categories:Viewed: 77 - Published at: 9 years ago
Ingredients
- 1 teaspoon oil
- 1 onion (chopped)
- 2 cloves garlic (chopped)
- 2 1/2 cups chicken stock (or vegetable)
- 1/2 cup milk
- 1 small potato (cubed)
- 1 head cauliflower (separated into florets)
- 4 ounces white cheddar cheese (grated)
- 2 tablespoons dill (chopped)
- salt and pepper
Method
- Heat the oil in a large sauce pan.
- Add the onions and saute until tender, about 5 minutes.
- Add the garlic and saute until fragrant, about 1 minute.
- Add the chicken stock, milk, potato and cauliflower and bring to a boil.
- Cover and simmer until the cauliflower is tender, about 30 minutes.
- Remove from the heat and use an immersion blender to puree the soup.
- Add the cheddar cheese and stir until melted.
- Add the dill and stir.
