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Reviewed: Jan. 29, 2008

Yummy. Subs too numerous to mention but not too many to get the idea. I needed to use up some cauliflower, potatoes, ham, and cheese. Used mostly pepper jack but threw in bits and pieces of white American and cheddar.

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Thisni Caza

	Cooking Level: Intermediate Home Town: Hamilton, Kansas, USA Living In: Topeka, Kansas, USA
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Reviewed: Jan. 1, 2008

I love this soup! What a great way to use the leftover ham from the holidays! I love the cauliflower in this soup. I made it exactly as the recipe was written except I doubled the recipe. Don't forget the cilantro, it really makes it. Even the teenagers ate it up and asked for seconds! This is a keeper. Thank you!

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STOTH

	Cooking Level: Intermediate Living In: Cary, North Carolina, USA
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Reviewed: Jan. 31, 2007

Very tasty and sooo easy to do. Prepped the day before and within 30 min. had supper ready for SWMBO.

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Curmudgeon


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Reviewed: Nov. 5, 2006

The cheese did not melt well for me. A little sticky and clumpy.

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Sarah D

	Cooking Level: Expert Home Town: Pierre, South Dakota, USA Living In: Minneapolis, Minnesota, USA
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Reviewed: Feb. 18, 2006

This is a great hearty meal

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Raiko

	Cooking Level: Intermediate Living In: Burbank, California, USA
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Reviewed: Jul. 26, 2005

It was ok. I love cream of cauliflower soup but was trying to avoid the high fat and calories. This recipe did that but I sure missed the fat and calories : )

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Treeskitchen

	Cooking Level: Intermediate
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Reviewed: Jan. 14, 2005

This soup is wonderful! I made it last night in anticipation of our sub-zero weather coming up. I added sliced mushrooms, zucchini, and green peas to the soup after I pureed some of the cauliflower. I added nothing else for seasoning and it was perfect. I only wish there was an easier way to clean melted cheese out of a cooking pot and bowls!

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carol


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Reviewed: Jan. 14, 2004

Excellent soup!! Thank you so much for this recipe. I was looking for a recipe to use up the leftover ham from Christmas, however, I don't care for the traditional ham and bean soup. I followed the recipe exactly and it came out absolutely delicious. p.s. a great time saver was using my submersible blender stick/wand to puree the cauliflower. I served the soup with Hawaiian bread (also from allrecipes.com)which was a perfect combination--the spicy kick of the soup with the sweetness of the pineapple in the bread. Thanks again for a great recipe

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KATHY F


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Reviewed: Sep. 15, 2003

The cheese in this recipe clumped together in the soup and made the it rubbery. If there were a way to emulsify the cheese, the recipe would be tasty.

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BPQ01


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Reviewed: Jul. 23, 2003

Excellent soup! Based on previous reviews, I used an additional cup of chicken broth for the cauliflower, and when it came time to add the ham & cheese, I made a paste with 1/2c milk & some flour. I added that and the amt of potato flakes required to the soup. The result was a creamy, cheesy soup with a kick. Next time, I will have to double the recipe so that we all have seconds...this doesn't last long in our house.

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DREGINEK


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Reviewed: Mar. 10, 2003

Superb! The pepper jack cheese makes it so good. I added a little more potato flakes than called for because I like a thick soup. I also pureed all the cauliflower which made it thicker.

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FOXHUNTER

	Cooking Level: Intermediate Living In: Cincinnati, Ohio, USA
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Reviewed: Feb. 3, 2003

This soup was fabulous. WE are already on our second pot this week. Hearty with a great kick! I followed the recipe exactly.

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THADANDBRANDI


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Reviewed: Dec. 22, 2002

I found this quite good and very well-received by those who liked a little spice. It was easy, especially with a hand blender which I used to blend all the cauliflower. I used a little more than the recipe called for and the flavor came through, mixing well with the ham, cheese and pepper (the strongest flavor but not the first one noticed. I will definitely make it again! I may try adding potatoes for a heartier soup and perhaps experiment with other seasonings to add body. I think that the kind of ham used and how it was cooked will also change the flavor a bit.

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NANONLINE2


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Reviewed: Dec. 22, 2002

Good, but I had to add nearly a cup of potato flakes to get a thick soup. I prefer a more traditional thickening method--roux and milk and/or chicken broth would give a smoother texture. Potatoes would be a good addition; simmering them with the cauliflower would add stach to the broth and help to thicken.

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NOZ-N-A-CUK-BUK

	Cooking Level: Expert
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