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  • Writer's pictureChristine Shuck

Eat Soup, Stay Inside

Updated: Dec 10, 2021

Baby, it's cold out. Damn cold. If you are somewhere warm, well, move along because this post is all about freezing cold temps and staying inside and eating comfort food.

It is currently -1 degrees Fahrenheit in Kansas City and the world is an icy hellscape of frozen snow and misery.

I say this in the best of ways, truly I do.

By late January of any given year, I've had enough. But these temps are the worst since 2003, the year that my husband (then friend) came to visit in late January when it hit -10.

We walked out of the airport terminal and he breathed in the ice cold air and promptly began coughing uncontrollably. The drive home on roads covered in ice with no seat belts because my dog had chewed through them out of spite in the ten minutes I had left her in the car a few weeks before was terrifying.

The man truly needed his head examined when he moved out here for good six weeks later.

But I digress.

Soup, wonderful soup. Everyone should have some!

This cheesy cauliflower soup is a winner in our household. Even the five-year-old kind of likes it and she's damn picky.

When the weather is cold, and you are counting the days until your favorite author releases her second sci-fi book (TWO MORE DAYS!!!!), stay inside and make soup.

Here's the recipe...

Cauliflower Cheese Soup

1 head cauliflower, chopped into bite-size pieces

1/4 cup butter

1 onion, chopped

2 Tbsp flour

1/2 tsp pepper

1/2 tsp garlic salt

1/4 tsp Cajun seasoning

2 cups chicken broth

2 cups half 'n half

1/2 tsp Worcestshire sauce

1 cup sharp cheddar, shredded

In a stock pot, melt the butter and cook the onion over medium-high heat until translucent and soft. Add the chicken stock in and whisk in the flour. Then add all of the rest of the ingredients except the cheddar cheese and bring to a boil for 15 minutes or until cauliflower is soft.

Reduce heat to low, use an immersion blender or remove half of the soup and blend it in batches and puree before returning to stock pot.

Add the cheese and stir until incorporated.

I typically double this so that we have at least one more meal out of it. If you like a little more kick, add more of the Cajun seasoning like I do. I keep it fairly non-spicy in order to not set the kids' tongues on fire.

Serve with some toasted sourdough. Mmmm.

You're welcome.

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