Ingredients Jump to Instructions ↓

  1. 1/2 cup 31g / 1.1oz Finely-chopped onion

  2. 1/3 cup 36g / 1 1/3oz Finely-chopped carrot

  3. 1/3 cup 36g / 1 1/3oz Finely-chopped celery

  4. 1/2 teaspoon 2 1/2ml Caraway seeds Salt - to taste Freshly-ground black pepper - to taste

  5. 1 1/2 tablespoons 22ml Unsalted butter

  6. 3 tablespoons 45ml All-purpose flour

  7. 1/3 cup 78ml Dry white wine

  8. 1 1/2 cups 355ml Chicken broth - plus additional To thin the soup if desired

  9. 3/4 teaspoon 3.8ml Worcestershire sauce

  10. 1 1/2 cups 219g / 7.7oz Chopped cauliflower

  11. 1/4 lb 113g / 4oz Extra-sharp Vermont cheddar cheese - grated coarse

  12. 1 Tobasco - or to taste

Instructions Jump to Ingredients ↑

  1. Recipe Instructions In a saucepan cook the onion, the carrot, the celery, the caraway seeds, and salt and pepper to taste in the butter over moderately-low heat, stirring, until the vegetables are softened, stir in the flour, and cook the mixture, stirring, for 3 minutes. Stir in the wine, 1 1/2 cups of broth, the Worcestershire sauce, and the cauliflower. Cook until the cauliflower is tender. Remove the pan from the heat and stir in the cheddar, a little at a time, stirring until it is melted. Stir in the hot pepper sauce, the additional broth, if desired, and salt and pepper to taste and heat the soup over low heat, but do not let it boil. This recipe yields 2 servings.


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