Killer Cauliflower Soup

Yes, I did just describe this cauliflower soup as killer. That isn’t just a dramatic attempt to convince you to check out this blog post, this recipe turned out SO scrumptious.

Here in Texas it is Hatch Chile time. Don’t get me wrong, we love all of our chiles as much as we love to complain about summer weather but a magical chile event happens in August. Grocery stores start to roll out roasters and haul in tons of hatch chiles from our friends in New Mexico. While they are plentiful, I buy up as many cases as I can (read that as too many). As a result of my hatch chile gluttony, I preserve them and put them in everything that I can dream up. This “killer” cauliflower recipe is one such creation.

I also used a little chorizo in this recipe. I love the way chorizo tastes but find that it can overpower other flavors so I used it as a garnish on top of my soup. This was a nice balance where I got the chorizo taste but the other flavors came through.

 

Killer Cauliflower Soup

Killer Cauliflower Soup

Ingredients

  • 1 Head of Cauliflower, cut into florets
  • 1 Medium Onion, diced
  • ½ C Celery, chopped
  • 3 C Chicken Broth
  • 1 C Half and Half
  • 1 C Cheddar
  • 4 Hatch Chiles, roasted, peeled and diced (you could use Anaheims instead)
  • ½ lb Bulk Chorizo
  • Salt and Pepper to taste

Instructions

  1. In a stockpot, combine the cauliflower, celery, onion and chicken broth. Bring to a boil. Reduce heat and simmer covered until the vegetables are tender.
  2. Meanwhile, crumble your your chorizo and cook it in a skillet. Once it is done, drain it and set it aside.
  3. Blend vegetables with an immersion blender or in a blender (you may have to do this in batches).
  4. Add in the chiles, half and half, cheddar and season with salt and pepper. Stir until the cheese is melted.
  5. Pour your cauliflower soup into a bowl and sprinkle with some chorizo and a little more cheddar.

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