Ingredients:
1 Head Fresh Cauliflower
2 Cups Shredded Sharp Cheddar Cheese
1 xl can of chicken stock (or make your own!)
Ham or Corned beef (as much or little as you like)
2 cups half & half
5 Tbsp Sweet Cream Butter
Minced Garlic (to taste)
1 diced onion
Procedure:
In a large stock pot, add 2 tbsp butter.
Heat until melted and then add the onion and ham.
Heat on medium for 2 minutes, then add the garlic. Heat another 2 minutes, or until onions are clear.
Add the chicken stock and increase the heat to high.
While the stock is heating, peel the leaves from the cauliflower and cut out the main stem.
Break the cauliflower into florets directly into the stock. There should be enough stock to cover the
florets. If not, add more stock.
Boil the mixture for 20-30 minutes until the florets fall apart when poked.
Remove half the mixture and puree in a blender. This will thicken the soup.
Add the puree back to the soup. Add cream and remaining butter. Heat though.
Add the cheese, stir until melted.
Serve