It seems Annabelle and I liked it just fine.
Fast forward to Soup with Kids on Saturday afternoon - they happily and quickly ate leftovers of this, all with lots of yummy sounds and expressions - all three of them. Go figure. Me? I love this brothy soup and will impose it on them again. :)
2 - 4 T. olive oil
1 medium onion
1 large carrot, peeled, thinly sliced in rounds or half rounds
3 cloves garlic, minced
3 T. flour
1 qt. chicken stock, more if desired
1 tsp. sage, chiffonade
Two bay leaves
2 tsp. fresh thyme leaves
Stalk or two of rosemary with leaves - no old brown stalk. This is an infusion, to pull out like the bay leaves
1 1/2 c. shredded chicken breast
2 c. roasted cauliflower
3/4 c. heavy cream
4 oz. sharp cheddar cheese, grated
Salt and pepper
- Heat a stock pot over medium, add olive oil. Add onion and carrots, toss in some kosher salt, saute until onions have some color.
- Add the garlic, saute for 30 seconds or so longer. Add 2 more tablespoons oil, then the flour. Cook the flour for a minute or less.
- Add the stock, herbs, chicken cauliflower, and cream. Heat to under a simmer so as not to break the cream and cheddar, 30 minutes to marry all flavors.
|Happy Blue Monday!!|
|Homemade whole wheat sandwich bread with oats and walnuts for grilled cheese and shallot sandwiches, served with this soup|