From the garden to my belly, nothing is more rewarding to me than harvesting food and bringing it to the table.
When the ingredients are this fresh and this beautiful, I really want to them justice.
The florets of this Romanesco cauliflower are amazing to look at and amazing to eat as well.
Let's make some yummy soup.
To make this cauliflower soup you will need the following ingredients.
1 medium head cauliflower, chopped
1 medium carrot, chopped
1/4 cup celery, choppped
2-3 cloves garlic, minced
2-1/2 cups water
2 chicken bouillon cubes
1 can chicken broth
1-2 tablespoons cornstarch
1 can evaporated milk
1/2 c milk
4 ounces cubed colby jack cheese
salt and pepper to taste
In a 4-5 quart stockpot, combine the cauliflower, carrot, celery, garlic, water and bouillon. Bring to a boil. Reduce heat; cover and simmer until the vegetables are tender (do not drain).
Add the milk and continue to heat on medium. Mix the cornstarch with cold water in separate bowl. When the soup is bubbling, add the cornstarch mixture stirring continuously. Add extra chicken broth to thin the soup to the desired consistency as it thickens. Add cheese and stir until melted.
This creamy soup is so hardy and warming on a cold day, you'll feel good all over. Garnished with some parsley, it's tres magnifique!