Golden Cheddar Cheese Soup
Adapted from Moosewood Restaurant Cooks at Home.
A kids favorite, this soup can be made with summer or winter vegetables. This recipe was taught in a City Market cooking class for kids and teens.
Prep Time
30 minutes
Cook Time
30 minutes
Yield
4 Servings
Ingredients
1 onion, yellow
2 tablespoons olive oil
2 potato
1 carrot
1 cup cauliflower
1⁄2 teaspoon turmeric, ground
1⁄2 teaspoon black pepper
2 cups stock, vegetable
1 cup milk
1 cup cheese, cheddar
Instructions
Sauté the onions in the olive oil until they begin to soften. Stir in the potatoes, carrots, cauliflower, black pepper, and turmeric. Add the stock or water and simmer for 15-20 minutes, or until vegetables are soft. Stir in the milk and grated cheddar cheese. When soup is cool enough to handle, blend until smooth using a blender or food processor. Reheat gently but don't let the soup boil. Add salt to taste.
Serve garnished with minced scallions, chives, or parsley.