“A yummy beer, cheese and cauliflower soup...and quick, too! Garnish with crumbled bacon, if desired.” - by CHEFETTE
Ingredients
Adjust Servings
Original recipe yields 6 servings
Directions
- In a small saucepan over medium heat, cook cauliflower in water to cover until just tender, 5 to 10 minutes. Drain and set aside.
- In a large pot over medium heat, melt margarine. Stir in onion, garlic and Worcestershire and cook until onion is translucent. Pour in beer and bring to a boil. Pour in chicken broth and return to a boil. Then reduce heat, stir in cauliflower, and heat through.
- In a small bowl, combine cornstarch and 3 tablespoons water, stirring to dissolve. Set aside. Stir half-and-half and Cheddar into the soup until the cheese melts. Stir in cornstarch mixture and continue to cook and stir until soup thickens. Serve at once.
Nutrition
Amount Per Serving (6 total)
- Calories
- 332 cal
- 17%
- Fat
- 23.8 g
- 37%
- Carbs
- 12.9 g
- 4%
Based on a 2,000 calorie diet
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Reviews (5)
Rate This Recipe
"flavor was excellent.The texture was different because of the caulflower.The broth was A little thin I added 1 more tablespoon cornstarch. It helped...." See more"
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