Creamy Cauliflower and Asiago Soup

Warm, hearty, and creamy, this recipe is a great way to get kids to eat cauliflower, but can also be used to impress guests.

Step: 1

Bring chicken broth to a boil in a large pot. Cook cauliflower, white wine, and bay leaves in the boiling broth over medium-high heat until cauliflower is tender, 10 to 15 minutes.

Step: 2

Mix garlic, cream cheese, and Asiago cheese together in a bowl.

Step: 3

Strain cauliflower from broth with a slotted spoon and add to the cheese mixture. Remove bay leaves from stock and discard.

Step: 4

Mash cauliflower and cream cheese mixture with a potato masher until well mixed; season with salt and black pepper.

Step: 5

Stir cauliflower mixture into the broth until smooth. Season with rosemary, thyme, salt, and black pepper.

Per Serving: 249 calories; protein 12.2g; carbohydrates 7.3g; fat 18.9g; cholesterol 61.3mg; sodium 462.9mg.

The name of “stew” can refer to 2 time a dish and a make dishes method. Stewing makes slowly cooking chunks of meat, raw fruit or beans in a flavorful liquid . It’s same as to braising, instead it makes have a few notable differences. The raw animal vested is chopped into smaller pieces instead of being processing menu all of it , and the water based material completely covers the contents in a stew as compared to a braise’s halfway all of it . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a perception for being a rib-sticking eating process that warms you up on a cold , winter day. It’s true ; a bowl of old menu of beef stew does have warming properties , but stew’s cozy factor more than a way beyond preserving you from the cold . It’s all about those tender chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The more they come together creates the ultimate comfort food, no matter the weather.