Recipe
Author
Hy-Vee Seasons Magazine
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Description
Rich and creamy and perfect for dunking a toasty crouton in, this fall comfort can be on your table in about 30 minutes.
Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 4 (1-inch-thick) slices Hy-Vee Baking Stone pumpernickel flute | ||
| Nonstick cooking spray | ||
| 1 garlic clove, halved | ||
| 6 c. cauliflower florets (1 medium head) | ||
| 1 c. chopped carrots | ||
| 1 c. chopped celery | ||
| 1 ½ c. Hy-Vee low-sodium chicken broth | ||
| 3 c. Hy-Vee skim milk | ||
| 6 tbsp. Hy-Vee all-purpose flour | ||
| 1 ½ c. Hy-Vee shredded sharp cheddar cheese | ||
| Hy-Vee salt and Hy-Vee ground black pepper, to taste |
Directions
- Preheat oven to 350 degrees. For pumpernickel croutons, spray slices of pumpernickel bread with nonstick cooking spray. Rub with cut side of garlic clove. Cut bread into cubes. Place on a baking sheet. Bake about 15 minutes or until toasted.
- In a large saucepan, combine cauliflower, carrots, celery and broth. Bring to boiling. Reduce heat; cover and simmer 12 to 15 minutes or until vegetables are tender.
- In a medium bowl, stir together milk and flour; stir into cauliflower mixture. Cook and stir over medium heat until thickened and bubbly. Remove from heat. In a food processor, blender or with an immersion blender, blend soup until partially pureed. Return to saucepan; add cheese and season to taste with salt and pepper. Cook 2 to 3 minutes more or until cheese melts. Serve with prepared pumpernickel croutons.
Nutrition facts
Servings
260 Calories per serving
Amounts Per Serving
- Total Fat: 10g
- Cholesterol: 30mg
- Sodium: 540mg
- Total Carbohydrates: 31g
- Protein: 16g
Daily Values
0%
Vitamin A 80%
0%
Vitamin C 80%
0%
Iron 8%
0%
Calcium 40%
Recipe Source:
Hy-Vee Seasons Health 2012.