Cauliflower Cheese Soup with Pumpernickel Croutons

One of our local grocery store chains, Hy-Vee, has a magazine called Seasons.  Curtis Stone is a spoke person for HyVee, and I love Curtis Stone.  The magazine always has great, healthy recipes. As you can tell from most of the recipes that I post, I don't always cook "healthy".  I love this soup.  My husband and oldest daughter also loved it but I have to admit the other two weren't wild about the texture.  They liked the flavor - just not the texture.  I probably should have pureed it more and added some grilled chicken and the other two would have given it a try!

Cauliflower-Cheese Soup with Pumpernickel Croutons (adapted from HyVee SEASONS, Curtis Stone)

4 (1 inch thick) slices Pumpernickel Bread
non stick cooking spray
1 clove garlic, halved
6 cups cauliflower florets (1 medium head)
1 cup chopped carrots
1 cup chopped celery
1 1/2 cups low sodium chicken broth
3 cups skim milk
6 Tbsp. all purpose flour
1 1/2 cups shredded sharp cheddar cheese
salt/pepper

Preheat oven to 350.  Spray bread with non-stick cooking spray and rub with cut side of garlic clove.  (I also sprinkled with a little garlic salt)  Place on baking sheet and bake 10-15 minutes or until toasted. Slice into croutons when cooled. In a large saucepan, combine cauliflower, carrots, celery and broth.  Bring to a boil.  Reduce heat and cover, simmering 12 - 15 minutes or until tender.  In a medium bowl, stir together milk and flour.  Add to cauliflower mixture and stir.  Heat over medium heat until thickened - stirring regularly.  Remove from heat.  In a food processor or blender, blend soup until partially pureed.  ( I did mine in small quantities) Return to pan.  Add cheese and season to taste with salt and pepper.  cook 2-3 minutes and serve with croutons.   Serves 6 - about 1 cup servings

If using HyVee ingredients - 1 cup serving - Calories 260, fat 10g, 540 mg sodium, carbohydrates 31 g, fiber 4 g, sugar, 10 g, protein 16 g

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