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Pepper-Cheesy Cauliflower Soup
"One of my favorite soups to use when entertaining. It makes a great starter or even main dish for a Mexican themed meal. I frequently serve it with quesadillas and taco salad for a three course meal."
Recipe Submitted by: Sloan Adams
1 tablespoon olive oil
1 cup chopped scallions
4 cups chicken broth
1 pound cauliflower florets
1/4 cup flour
1 1/2 cups shredded pepper-Jack cheese
1/2 cup roasted red pepper
several dashes hot pepper sauce (or to taste)
Heat the oil in a large saucepan over medium heat. Add the scallions and sauté for about 3 minutes or until tender. Add 3 cups of the broth and bring to a boil over high heat. Add the cauliflower and return to a boil. Reduce the heat to medium-low and cook for 5-7 minutes or until cauliflower is almost tender. Whisk together the flour and remaining 1 cup chicken broth in a small bowl. Whisk the flour mixture into the soup. Return to a boil over medium-high heat. Cook, stirring occasionally, for 3 minutes, or until the soup is thick. Add the remaining ingredients and stir well. Serve hot.
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