Cauliflower and Cheddar Wild Rice Soup
Featured product5100474 Wild Rice, Premium, Poly Bag 2/5lb.
Ingredients
- 1 1/4Lb. Butter
- 1 Med. Head of Cauliflower; cut into 1×1 florets
- 1 small shallot, chopped finely
- 1 Rib of celery, chopped finely
- 1 Med Carrot. shredded
- 2 Cloves of Garlic, minced
- 3 TBLS Flour
- 32 Oz. Chicken Stock
- 1 tsp Salt
- 1/2 tsp black pepper
- 15 Oz or 2 cups of Sysco Imperial Wild Rice, cooked
- 1 Pint of Heavy Cream
- Dash Hot Pepper Sauce
- 8 oz Wisconsin Sharp Cheddar
- 1 TBLS Sliced Green Onion
- 1 TBLS Sliced Almonds
Directions
- In a medium soup or stock pot, melt 4 TBLS of butter over med-high heat. Add garlic & shallot. Cook for 2-3 min.
- Add 32 oz of chicken stock, cauliflower, celery, and carrot. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until vegetables are tender.
- In a large saucepan, melt the remaining 4 TBLS butter. Stir in the flour, salt and pepper until smooth. Gradually add heavy cream. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Reduce heat.
- Stir in the cheese until melted, adding hot pepper sauce (if desired.)
- Stir cheese sauce into the cauliflower soup base.
- Add 2 cups of cooked Wild Rice. Allow to simmer for 10 minutes to combine flavors.
- Place into a bowl, top with sliced Almonds and Green Onions.