CAULIFLOWER CHEESE SOUP Shallots, Scallions & Leeks Seasoning

Posted on: August 29th, 2016 by Jason Miller No Comments


Product Overview

CAULIFLOWER CHEESE SOUP Shallots, Scallions & Leeks
Makes 6 – 1 ⅓ cup servings

2 teaspoons olive oil
5 tablespoons Shallots, Scallions & Leeks Seasoning (or to taste)
1 medium carrot, chopped fine
1 medium rib celery, chopped fine
5 cups chicken broth
4 cups cauliflower, florets
1 ounce American cheese
2 ounces cream cheese
2 tablespoons fresh chives, chopped

1. Heat the oil in a large nonstick saucepan over medium heat. Add the Shallots, Scallions and Leeks Seasoning, carrot and celery. Cook, stirring frequently, until the vegetables are very tender, but not browned, about 8 minutes.
2. Add the broth and cauliflower; bring to a boil. Reduce the heat and simmer, covered until the cauliflower is very tender, about 30 minutes. Stir in the cheeses until melted.
3. Remove the soup from the heat and set aside to cool. Puree with a hand-held immersion blender, or in a food processor or blender, in batches if necessary. Return the soup to the saucepan and reheat. Stir in the chives.


877 Whitney Drive
Lapeer, MI 48446
Tel: (800) 684-3300
Fax: (810) 667-7287


©2018 Lesley Elizabeth | Designed by Access Computer Technology