In the spirit of honesty, you should know—“Nauvoo Soup” is cauliflower chowder. But never fear! Milk and cheese transform the sulfurous vegetable into a warm, yummy bowl of comfort food. It’s a regular dinner item at our house.
Lest your kids balk at the cauliflower, adopt our name for it: “Nauvoo Soup.”* With this simple equivocation and emphasis on the cheese, they won’t know that they’re eating the nasty white stuff from vegetable trays.
- 1 head cauliflower
- 3 stalks celery washed and diced
- 1 large yellow onion diced
- 4-6 C chicken broth
- 2 C milk
- 6 Tbsp butter divided
- ¼ C flour
- 4 oz cheddar cheese grated
- Salt and pepper to taste
- Remove leaves from the outside of the cauliflower. Cut in half and cut out the tough heart. Dice the remainder.
- In a large sauce pan, saute onions and celery in 2 Tbsp butter. Cook until vegetables are softened and slightly translucent; add cauliflower.
- Add enough broth to almost cover the vegetables. Cover the pan with a lid and simmer until cauliflower is tender.
- Meanwhile, use a small saucepan to prepare the white sauce. Melt remaining ¼ cup butter. Whisk in flour to form a thick paste. Gradually whisk in milk over a medium heat; it will thicken as it heats.
- Combine the white sauce to the vegetables. Stir in cheese last. Season to taste.
*My parents obtained this recipe from the gracious owners of a bed and breakfast in Nauvoo, Illinois (hence the name). Nauvoo was home to thousands of Mormons during the early 1840s, and today it is a favorite travel destination for members of the Church of Jesus Christ of Latter-day Saints.