Have you heard of the New England Soup Factory? It’s a small but mighty soup shop located in Massachusetts that has been praised as America’s Best Purveyors of Fine Soup. It’s on my foodie bucket list. Husband and wife team Paul Brophy and Marjorie Drunker have been successful in developing a great little brand and have turned it into a well-known soup company. They now have 3 locations, a cookbook with over 100 recipes, and a very good reputation.
I picked the cookbook up this week and decided to create my own take on the Cauliflower, Potato and Cheese soup recipe. It’s starting to get colder and colder now, and I was sick this week so all I could dream of was eating warm soup for the rest of the month.
Adapted from New England Soup Factory Cookbook
Ingredients:
- 1 head cauliflower, separated into florets
- 1 tablespoon of olive oil
- 1 clove of garlic, peeled
- 1.5 cups diced spanish onion
- 1 cup diced celery
- 2 baking potatoes
- 6 cups of chicken stock
- 1.5 cup of shredded sharp cheddar cheese
- 1/3 cup of cream cheese
- 1/2 cup milk
- 2 teaspoons ground nutmeg
- 1 tablespoon dijon mustard
- 3 teaspoons Worcestershire sauce
- 6 dashes Tabasco sauce
- salt and pepper to taste
- dried parsley and cooked bacon (however much you want)
Directions:
- Preheat the oven to 375 degrees.
- Place the cauliflower in an 8-inch square roasting pan and pour oil on top along with salt and pepper. Mix so the oil is evenly distributed.
- Place in oven for 20 minutes
- In a stockpot, melt the butter over medium high heat. Add the garlic, onions, celery, and potatoes and sauté for 10 minutes.
- When cauliflower is done, add to the other vegetables.
- Add the stock to cover the veggies and bring to a boil. Reduce heat to medium and simmer for 30 minutes.
- Remove from heat and add the cheese, cream cheese, milk, nutmeg, mustard, Worcestershire sauce, Tabasco, salt and pepper.
- Puree the soup with a hand blender.
- Garnish with parsley and bacon.
