I made this for dinner yesterday, and it was a huge hit! I would have given it five stars, except for the fact that the seasoning was WAY off--without a few modifications, this would have been very bland (but this is a great starter recipe, as long as you taste and season as you go).
We didn't have cauliflower, so I used a package of frozen vegetables in a steam bag (including broccoli, lima beans, carrots, and celery), steamed it in the microwave, and added it to the soup with the cheese.
I increased the amount of cheese to include a mixture of Sharp Cheddar:Monterey Jack at a ratio of 2:3. The Monterey Jack REALLY made the recipe!
I subbed in chicken stock for the water, and boiled some frozen hashbrown cube-cut potatoes and frozen onion, which I then added to the roux, along with the steamed veggies and cheese.
The whole recipe took less than a half hour to make, and still tasted like a full, flavorful soup that had been simmering all day! I did have to add massive amounts of kosher salt, some garlic and onion powder, and a dash of oregano and terragon in order to round out the flavor profile.
The carrots gave the soup a beautiful hint of color, and the lima beans added a nice textural contrast. It was a lovely soup! Thanks so much for such a great starter to a cheese soup!!!
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I made this for dinner yesterday, and it was a huge hit! I would have given it five stars,...