Christmas Eve Cauliflower Soup!
Christmas Eve calls for comfort, warmth, and culinary delight, and nothing embodies this more than a bowl of homemade cauliflower soup. Bursting with flavors and velvety richness, this soup is a perfect starter for your holiday meal or a light evening supper before the grand feast. Packed with nutritious ingredients and customizable to your palate, our Christmas Eve Cauliflower Soup recipe is designed to bring joy and flavor to your holiday celebrations. Let’s dive into the details, from the ingredients to the step-by-step preparation.
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Ingredients for Christmas Eve Cauliflower Soup
Below is the list of ingredients you’ll need for this comforting recipe. We’ve provided a concise table for your convenience:
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| Ingredient | Quantity |
|---|---|
| Cauliflower (florets) | 1 medium head |
| Carrot (shredded) | 1 |
| Chopped celery | 1/4 cup |
| Water | 2 1/2 cups |
| Chicken bouillon or vegetable cube | 2 tsp or 1 cube |
| Butter | 3 tbsp |
| All-purpose flour | 3 tbsp |
| Salt | 3/4 tsp |
| Black pepper | 1/8 tsp |
| 2% Milk | 2 cups |
| Shredded cheddar cheese | 1 cup |
| Hot sauce (optional) | 1/2 – 1 tsp |
Step-by-Step Directions for Preparing Christmas Eve Cauliflower Soup
1. Prepare the Vegetables
Begin by cleaning and chopping the vegetables. Separate the cauliflower into small florets, shred the carrot, and chop the celery into small, uniform pieces. These ingredients form the hearty base of the soup.
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2. Simmer the Vegetable Mixture
In a large Dutch oven or soup pot, combine the cauliflower florets, shredded carrot, chopped celery, and water. Add the chicken bouillon or vegetable cube for a depth of flavor. Bring the mixture to a gentle boil over medium heat. Reduce the heat to low and let it simmer for 12-15 minutes, or until the vegetables are tender.
3. Create the Creamy Base
In a separate medium saucepan, melt the butter over medium heat. Gradually stir in the all-purpose flour, salt, and black pepper, creating a smooth roux. Cook for 1-2 minutes to eliminate the raw taste of the flour.
Slowly pour the 2% milk into the roux while continuously whisking to ensure a smooth consistency. Bring this mixture to a gentle boil and cook for about 2 minutes, or until the sauce thickens to a creamy consistency.
4. Incorporate Cheese and Spice
Once the creamy base is ready, reduce the heat to low and stir in the shredded cheddar cheese. Continue stirring until the cheese melts completely, creating a rich and cheesy sauce. If you prefer a hint of spice, add 1/2 to 1 tsp of hot sauce to the mixture. This step is optional but adds a delightful kick.
5. Combine the Components
Gradually pour the cheesy cream sauce into the simmered vegetable mixture in the Dutch oven. Stir thoroughly to combine all ingredients, ensuring the soup achieves a uniform texture and flavor.
6. Serve and Enjoy
Ladle the soup into bowls while still warm. Garnish with a sprinkle of shredded cheese, a dash of freshly ground black pepper, or a drizzle of hot sauce for added flair. Serve with crusty bread or crackers for a complete and satisfying meal.
