Asiago Cauliflower Soup

Asiago Cauliflower Soup

I usually fail at cauliflower. In my kitchen of irreproducible meals, cauliflower has led to more than it’s fair share of tuna melt dinners, but somehow there seems to be a head of the smelly vegetable in my fridge most of the time. Just sitting there. Staring at me. Challenging me to turn it into a palatable meal. Here is to never quitting. Retire, yes. Quit, no.

1 head of cauliflower
1/2 cup diced onion
3 cups chicken broth
1 tbsp crushed garlic
2 bay leaves

1 cup grated asiago cheese
1/4 cup grated Parmesan cheese
1 12oz can evaporated milk

1/2 tsp chipotle pepper powder
1/4 tsp coriander
1/2 tsp marjoram
1 tsp ground mustard

Crush spices in a mortar and set aside.

Core and cut cauliflower. Boil chopped cauliflowerettes/onion/garlic/bay leaves in chicken broth until soft. Remove bay leaves. Puree soup solids in a blender. This will smell bad, but trust me. Return to stove then add spices and grated cheese. Simmer, stirring regularly, until mixed throughout. Add evaporated milk, reheat until bubbling but not boiling. Salt to taste. Serve.

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