Cauliflower Ham Cream And Cheese Soup

I am soooo tired of yo-yo weather! It is two cold days, four hot days, two days of freezing, four hot days. My air conditioner tells me to make my mind and the plant will go crazy. This is the second year in a row where the temperature is crazy. I mean, we never got the start of winter here in FL, but we at least get a stable coolant temperature with Christmas. Raging cold hot weather is really playing around with the head and public health.

'Tis is definitely the season ... for colds. Between most countries facing snowstorms and this crazy weather pattern in FL, this is the official time for some comfortable hot chocolate and soup. Half the family has had a non-stop runny nose for weeks and I really hope that I can avoid it but it finds me, and it finds me hard. I have been moping for a week now. All I want is some hot tea and soup.


  • 2 tablespoons vegetable oil for cooking
  • 1 small yellow onion
  • ham.75 lb
  • 2 cloves of garlic, pressed
  • head of 2 lb of cauliflower
  • 1 1/2 tablespoons flour
  • 1 tsp dry sage
  • Salt
  • Fresh cracked black pepper
  • 3-4 cups of chicken broth
  • 1 bay leaf
  • 1/4 cup of heavy whipping cream
  • 4 oz sharp white cheddar grated cheese


  1. Dice the onion and set aside. Dice the ham into small pieces and set aside. Cut the cauliflower flower petals, remove the stems, and cut the flower crown into small pieces. Arrange as well.
  2. Heat the medium pan over medium heat with some oil. Add diced onions and saute until transparent. Add the ham and cook for a few minutes. Add pressed, mixed garlic, and cook until fragrant.
  3. Add ready cauliflower, stir and cook for several minutes.
  4. Sprinkle flour over vegetables and ham and mix well.
  5. Pour chicken stock, stirring slowly. Enough chicken broth only includes a cauliflower mixture.
  6. Add bay leaves, salt, pepper and sage. Stir and cover with a lid, leaving a gap for steam to escape. Cook for 20-25 minutes.
  7. Stir in heavy whipping cream and grated white cheddar cheese. Cook for a few minutes and serve.
  8. ** To make this soup gluten free, substitute flour with gluten-free flour or 1 tablespoon of starch corn. * *

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