Cauliflower soup with beer and cheddar recipe

Ingredients:

• 1 head of cauliflower, chopped
• 1 onion, chopped
• 2 cloves of garlic, minced
• 2 cups of chicken or vegetable broth
• 1 cup of beer
• 1 cup of shredded cheddar cheese
• 1/2 cup of heavy cream
• 2 tbsp of olive oil
• Salt and pepper to taste

Instructions:

1. In a Dutch oven or soup pot, heat the olive oil over medium heat. Add the onion and garlic and sauté until the onion is translucent, about 5-7 minutes.
2. Add the cauliflower and stir to combine with the onion and garlic. Cook for another 5 minutes until the cauliflower starts to soften.
3. Add the chicken or vegetable broth and beer to the pot. Bring to a boil, and then reduce heat to low. Cover the pot and simmer until the cauliflower is tender, about 20-25 minutes.
4. Puree the soup using an immersion blender or transfer it to a blender or food processor to blend until smooth.
5. Return the soup to the pot and add the cheddar cheese. Stir until the cheese is melted and blended in the soup.
6. Add the heavy cream and stir until the soup is creamy and smooth. Salt and pepper to taste.
7. Serve hot with a slice of bread on the side.

Verdict:

This cauliflower soup is rich, creamy, and comforting. The addition of beer and cheddar cheese adds depth and richness to the soup. It’s perfect for a chilly day, and the leftovers can be stored in the fridge for a quick and easy meal.

Serving Suggestions:

Serve this soup as a main course with some crusty bread and a simple salad on the side. For a heartier meal, add some chicken or sausage to the soup. This soup is also great as a starter for a dinner party or holiday meal.