Yes, folks. It’s still winter. With temperatures in the low twenties, and the two inches of ice blanketing my yard and driveway this morning prove it to be true. We have endured a bold and callous winter season for over three months and it’s not done yet. Whatcha talking about?! Frigid, sharp, air biting our faces and mounds of snow and ice have invaded us for far too long without an invitation, at least that is how some of you feel.
Many of you do not like winter weather. You hate the cold, as do I. You hate the snow. I think the “white stuff” is beautiful. You hate getting out in the cold. Me too! And, you are sick and tired of it! Well, me too, but I know it’s just part of the season going through its phases so that we can have a beautiful, warm spring, which is just around the corner. Honest.
I have been so blessed not having to get out in the severe, inclement weather. I know many of you have had to scrape and shovel through snow and ice just to find your car so that you can bravely travel to work or other responsibilities. So, I can understand why you might feel like Old Man Winter has over stayed his welcome. But, don’t fret. The cold temperatures, the ice and the white stuff will be gone soon and life carries on. In the meantime… Stay Safe. Stay Warm. Stay Positive. Eat Soup… It does a body good.
1 head cauliflower, coarsely chopped
1 small onion, diced
1 carrot, diced
1 stalk celery, diced
2-1/2 cups low-sodium chicken broth
2 T. olive oil (for sauté), 2 T. (for roux)
3 T. all-purpose flour
1-1/2 T. parsley flakes, dried or fresh
1/2 t. salt
1/8 t. white pepper
2 cups milk
1 cup shredded sharp cheddar cheese
In a large pot or dutch oven, sauté the onion, carrots, celery in the olive oil then, add the cauliflower and parsley . Add the broth. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes, until vegetables are tender.
In a large saucepan, add an additional 2 T. olive oil. Stir in the flour, salt and pepper until smooth. Gradually, add milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Reduce heat. Stir in the cheese until melted. Stir liquid into the cauliflower mixture. Delish!
Serve with toasted bread or thin cornbread.
Note: This is my lower-fat version of the soup. I used olive oil in place of butter to reduce the fat. (However, I did add 1-1/2 T. of butter to the liquid just for extra flavor but, not necessary). I used almond milk, which also reduced the fat, and gave it a hint of sweetness. And, I cut down on the salt.