Try this wonderful Cauliflower Soup today with Black Diamond Cheddar Cheese, and the spicy kick of black peppercorn.
Courtesy of Black Diamond
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ingredients
2
Tbsp (30 mL) Lactantia* Salted Butter
1
cup (250 mL) sliced green onions
5
cup (1 ¼ L) coarsely chopped cauliflower
2
can / 10 oz (284 mL each) condensed chicken broth
2
cup (500 mL) Beatrice Milk
¼
cup (60 mL) all-purpose flour
7
oz (200 g) Black Diamond Cheddar Cheese, shredded
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directions
Step 1
In large saucepan melt Lactantia butter; add onions.
Step 2
Cook and stir over medium heat 2 min.
Step 3
Add cauliflower and chicken broth.
Step 4
Bring to boil.
Step 5
Reduce heat; cover and simmer 12 min. or until cauliflower is tender.
Step 6
Stir Beatrice milk into flour until smoothly combined.
Step 7
Add to saucepan.
Step 8
Cook and stir over medium heat until mixture boils and thickens.
Step 9
Remove from heat; add cheese and stir until cheese is melted.
Step 10
To serve, sprinkle each bowl with cracked pepper and additional shredded Black Diamond Cheddar Cheese, if desired.