Creamy Cauliflower Soup
(adapted from "30 Delicious Soup Recipes You Should Try," by Linda Hall)
Ingredients:
1 head cauliflower
2 cups chicken broth
2 tablespoons olive oil
2 cloves garlic, minced
1 cup diced ham
3 tablespoons cornstarch
1 cup milk
1/2 tablespoon Worcestershire
salt & pepper to taste
8 deli slices Muenster cheese (We substitute Havarti.)
1/4 cup heavy cream (Optional: See "Tips" below.)
Directions:
1. Boil cauliflower in chicken broth for about 30 minutes or until tender. (Don't bother chopping the cauliflower -- it will collapse as you stir it with other ingredients.)
2. Sautee garlic in olive oil until fragrant. Add Worchestershire and diced ham.
3. In a small bowl, whisk 3 tablespoons cornstarch into milk until dissolved. Stir into ham mixture. Heat until it begins to bubble. Add all into cauliflower and broth.
4. Bring to a boil, stirring constantly. Add seasonings and cheese.
5. Reduce heat to low. Simmer until warm and cheese is melted.
6. Serve with warm rolls or bread of choice.
Tips:
. To thicken, add heavy cream 1/4 cup at a time until desired consistency.
. For thinner soup, add more chicken broth 1/4 cup at a time until desired consistency.