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Cauliflower & Cheese Soup

Servings: 4





  1. Heat the oil in a medium to heavy soup pot over a medium-high flame.
  2. Add onions and sweat for 3 to 5 minutes on low heat to release flavors (keep the lid on and be sure onions do not brown).
  3. Add the stock and cauliflower. Bring to a fast simmer, cooking the cauliflower until soft.
  4. Add the thyme, salt, and pepper, then transfer to a food processor.
  5. In a small bowl, combine the corn meal with a little of the cold milk and mix until a paste if formed. Stir in the remaining milk, then transfer the corn meal mixture to food processor and blend together with the vegetable mixture.
  6. Transfer the soup mixture back to the pot and reheat, stirring in the cheese. Do not boil. Heat for 15 minutes, stirring occasionally. Serve hot.
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