THREE CHEESE CAULIFLOWER SOUP
Kneaders Bakery & Cafe Copycat Recipe
1/4 cup butter
1 cup green onion
1 head cauliflower
1 1/2 tablespoon garlic
2 3/4 cup Cheddar cheese
3 thick slices Pepper Jack cheese
2 1/3 cup Shirley J's White Cheddar Base (recipe below)
2 quarts water
Soup: In a pot, place butter, chopped the green onion and cauliflower (just break apart. Leave in fairly large pieces). Cook on medium heat with the lid on stirring occasionally until the vegetables are well cooked. About 25 minutes. The cauliflower will become very soft and you will then have bite size pieces in the soup.
While the veggies cook roast garlic in a pan until slightly brown. Add to veggies and stir well.
If you are going to make a Rue, while the veggies are cooking prepare the rue (recipe is down below). If you are using the Shirley J's wait till the veggies are done then add hot water and Shirley J's white cheddar base mix. Using a whisk sir until the Shirley J's is completely incorporated. Heat to 140 degrees.
Slowly add the Cheddar cheese and crumbled Pepper Jack into the pot. Stirring while adding. Simmer the soup until it reaches 160 degrees. About 10 minutes. Makes 8 servings.
olive oil, as needed
1/2 cup butter
1/2 cup flour
8 cups milk
Coat a deep saucepan with olive oil. Add the butter and stir with a whisk. When the butter is melted, add flour and whisk until the flour cooks fully and no longer looks white. Add the liquid and incorporate till the lumps are gone. After is thickens then add it to the vegetables you have already cooked in the pan.