Here's another recipe from the same website as the Pork Tenderloin with Herb and Mustard Butter, but I had to tweak this one as it had potatoes and way too many onions. I replaced the potatoes with turnips.
http://southernfood.about.com/od/soupandstew/r/Cauliflower-Potato-And-Cheddar-Soup.htmCauliflower, Turnip and Cheddar Soup
Yield: Makes About 10 1-Cup Servings
Ingredients:
3 tablespoons butter
1/2 cups chopped onions
1 cup chopped celery
1 large head of cauliflower, broken into small flowerets, about 6 to 8 cups of flowerets
3 medium turnips, peeled and cubed
1/2 teaspoon finely minced garlic
4 to 6 cups chicken broth, divided
1 cup heavy whipping cream
12 ounces shredded sharp Cheddar cheese or a combination of sharp and mild Cheddars
1 teaspoon Worcestershire sauce
1/4 teaspoon ground nutmeg
1/2 teaspoon dry mustard
1/8 teaspoon ground cayenne
1/4 teaspoon freshly ground black pepper
sea salt, to taste
Preparation:
In a large saucepan or Dutch oven, heat the butter over medium heat. Add the onions, chopped celery, cauliflower, turnips, and garlic. Cook, stirring frequently, for about 8 to 10 minutes. Add 4 to 5 cups of chicken broth, or enough to cover the vegetables. Bring to a boil; cover, reduce heat to low, and simmer for about 25 to 35 minutes, until vegetables are very tender.
Stir in the cream, cheese, Worcestershire sauce, nutmeg, cayenne, and pepper. Using a blender, purée the soup in about 4 batches until smooth. You could also use an immersion/handheld blender right in the pan. Return the puréed soup to the stovetop and heat through, adding more chicken broth if a thinner soup is desired. Taste and add salt, as needed.
Garnish the soup with a drizzling of extra virgin olive oil, or a chili or garlic infused olive oil. It would also be delicious with fresh chopped chives, a little diced cooked bacon, or a swirl of sour cream or roasted red pepper puree.
Makes about 10 1-cup servings.
