Me: Why the long face?
Haley: I saw you cutting up cauliflower.
Damn. She wasn’t actually supposed to see that. Just like my Dad isn’t supposed to know my Mom hides cauliflower in some of her dishes *ahem*
Soooo, that was going to be my post – about how much my kids hate cauliflower. How even comparing it to a bride’s flower bouquet isn’t enough to change Haley’s mind. But about how much I love it.
Then, as the universe would have it, I got a message the day after making this soup (with Pacific Foods vegetable broth), from none other than, a lovely Pacific Foods rep. True story. She asked if I’d like to try some of their product line. Well, I don’t need to try their stuff…since my pantry is already stocked with their pretty packaging. But she was completely on board with letting you all try it.
Instead of reading about my kids hatred of cauliflower, you get to throw your hat in the ring for some vegetable and chicken stock. Way better deal, right?
Pacific Foods broths are outstanding. Clean, simple ingredients, with rich flavor. (I’ve also bought their creamy soups which are a wonderful substitute if you lack time and energy to make soup from scratch.) And all of their products are packaged for convenience in easy-to-open, BPA-free cartons.
As already mentioned, I used their vegetable broth in this soup. Which, btw, is totally yummy, no matter what Haley and Trevor say. It’s thick and creamy, without using any cream. The mustard and cheddar cheese balance out the cauliflower flavor quite nicely. The only thing that would have made it better is pieces of bacon. Naturally.
4 lucky U.S. readers (2 from the blog and 2 from Facebook) have a chance to win an 8 ounce 4-pack of EACH flavor: Organic Vegetable Broth, Organic Free Range Chicken Broth and Organic Low Sodium Chicken Broth. Great to have on hand for holiday cooking!
There are three ways to enter: (1) leave a comment on the blog (2) go “like” us on Facebook or (3) Already a fan? Just leave a comment on The Wall.
Want to increase your chances? You can leave a comment here and on Facebook.
THIS DRAWING IS NOW CLOSED
UPDATE on November 1st:
The lucky 4 winners are: Michele Yoakum McBee, Pamela Hansel, Dawn Cauthen, and Aurora Agee. Congrats! Contact me with your snail mail to claim your prize.
Creamy Cauliflower Cheddar Soup
Makes 8 cups
Prep time: 20 minutes
Cook time: 20 minutes
• 2 tablespoons unsalted butter
• 2 shallots, minced
• 1 medium yellow onion, chopped
• Kosher or sea salt
• 1 medium potato, peeled and diced into 1/4-inch cubes
• 2 cloves garlic, minced
• 3 1/2 cups vegetable broth
• 1/2 head cauliflower, chopped into small florets
• 2/3 cup shredded sharp cheddar cheese, plus more for garnish
• 2 teaspoons Dijon mustard
Melt the butter in a large pot or Dutch oven over medium-high heat. Add the shallots and onion and cook, stirring occasionally, until slightly softened, about 3 minutes. Season with salt, then mix in the potato, garlic and vegetable broth. Cover the pot and bring to a boil. Lower the heat to a simmer, keep covered, and let cook for about 8 minutes or until the potatoes are tender. Add the cauliflower and cook about 10 minutes more, until the cauliflower is tender. Stir in the cheese and mustard.
Puree with a hand-held immersion blender for a chunky texture (or a regular blender for a smoother texture, working in batches.) Mix in additional water or broth if the soup is too thick. Season with additional salt to taste. Serve warm topped with additional shredded cheese and croutons.