Time: 1 hour.
Complexity: easily
Servings: 6 - 8

Cauliflower and cheese puree soup - a detailed recipe.

Ingredients:

• 1 kg cauliflower, separated into florets and chopped
• 1.5 tbsp. grated cheddar cheese
• 625 ml of milk
• 2 stalks celery, diced
• 1 onion, finely chopped
• 3 potatoes, peeled and diced
• 2 tsp. crushed garlic
• 500 ml chicken broth
• 250 ml of water
• 2 tbsp. flour
• Salt and pepper to taste
• Ground nutmeg

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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cauliflower, cheddar cheese, celery, onions, potato, garlic, milk, nutmeg

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Preparation:

Step 1
• In a large saucepan, combine chicken broth and water, then add cauliflower, celery, onion, potato, garlic and pepper to taste.
  
  Cover and bring to a boil over high heat. Once boiling, reduce heat and simmer for another 15-20 minutes, until the vegetables are tender.
Step 2
• Separately whisk the flour and milk together, then combine with the vegetable mixture and add ground nutmeg to taste. Continue cooking, stirring, for 3 minutes, until the mixture thickens slightly. Remove the pan from the heat.
Step 3
• Blend the vegetable mixture with an immersion blender until smooth. Then place the pan on the stove and bring to a boil over medium heat, stirring constantly.
Step 4
• Remove the pan from the heat, add 1 cup of cheese, and stir until the cheese melts. Season the soup with salt and pepper to taste.
  
  Pour the pureed soup into bowls, sprinkle the remaining cheese on top and serve.
  
  Adviсe
  
  For flavor, you can add 1-2 finely chopped carrots to the overall vegetable mixture.
  
  Instead of Cheddar cheese, you can use Gouda or Swiss cheese.

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