Ingredients
- 4 cup cauliflower, chopped roughly to 1/4 inch
- 2 1/2 quart water
- 2 cup cream
- 2 cup finely grated montasio cheese (can substitute white cheddar)
- 2 tablespoon t butter
- 1 tablespoon small yellow onion
- 1 tablespoon Salt and pepper
- 2 tablespoon t oregano, chopped
Preparation
Baking Directions:
In medium soup pot, sweat the onions in butter until tender; add cauliflower and stir together.
Season lightly with salt.
Add the water and cream and bring to a simmer; cook until cauliflower is tender.
Add cheese and whisk until ingredients are incorporated.
Transfer soup in batches into a blender and blend for 2 minutes.
Adjust seasoning.
Serving Directions:
Serve with a pinch of black pepper and chopped oregano on top of each soup.
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