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Photo: Photographer: Jennifer Causey, Food stylist: Ali Ramee, Prop stylist: Clairen Spollen
Active Time:1 hrTotal Time:1 hrServings:6Jump to Nutrition Facts
Active Time:1 hrTotal Time:1 hrServings:6
Active Time:1 hr
Active Time:
1 hr
Total Time:1 hr
Total Time:
Servings:6
Servings:
6
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2tablespoonsunsalted butter2cupschopped leek1cupchopped yellow onion3cupschopped zucchini8cupschopped cauliflower3 ½cupslower-sodium vegetable broth1cupreduced-fat milk2largecloves garlic¾teaspoononion powder½teaspoonsalt½teaspoonground pepper⅛teaspooncrushed red pepperPinch of ground nutmeg1cupgrated sharp Cheddar cheese½cuphalf-and-half½cupcrispy fried shallots (see Tip)¼cupchopped fresh flat-leaf parsley2tablespoonschopped fresh chives
Cook Mode(Keep screen awake)
Ingredients
2tablespoonsunsalted butter
2cupschopped leek
1cupchopped yellow onion
3cupschopped zucchini
8cupschopped cauliflower
3 ½cupslower-sodium vegetable broth
1cupreduced-fat milk
2largecloves garlic
¾teaspoononion powder
½teaspoonsalt
½teaspoonground pepper
⅛teaspooncrushed red pepper
Pinch of ground nutmeg
1cupgrated sharp Cheddar cheese
½cuphalf-and-half
½cupcrispy fried shallots (see Tip)
¼cupchopped fresh flat-leaf parsley
2tablespoonschopped fresh chives
DirectionsMelt butter in a large saucepan or Dutch oven over medium-high heat. Add leek and onion; cook, stirring occasionally, until tender and starting to brown, 6 to 8 minutes. Stir in zucchini; cook, stirring occasionally, until tender and starting to brown, about 4 minutes. Add cauliflower, broth, milk, garlic, onion powder, salt, pepper, crushed red pepper and nutmeg; bring to a boil over high heat. Reduce heat to medium-low to maintain a simmer and cook, uncovered and stirring occasionally, until the vegetables are tender, about 15 minutes.Working in 2 batches, transfer the mixture to a blender. Secure the lid on the blender and remove the center piece to allow steam to escape. Place a clean towel over the opening. Process until smooth, about 1 minute. (Use caution when blending hot liquids.) Pour into a large bowl. Add Cheddar; stir until melted, about 1 minute. Stir in half-and-half.Divide the soup among 6 bowls. Top with fried shallots, parsley and chives.To make aheadCover and refrigerate for up to 2 days.TipLike crispy fried onions, fried shallots are a sweet and crunchy addition to soups and salads. You can find them at Asian food markets or online. If you can’t find crispy fried shallots, use crispy fried onions in their place.Originally appeared: EatingWell.com, December 2022
Directions
Melt butter in a large saucepan or Dutch oven over medium-high heat. Add leek and onion; cook, stirring occasionally, until tender and starting to brown, 6 to 8 minutes. Stir in zucchini; cook, stirring occasionally, until tender and starting to brown, about 4 minutes. Add cauliflower, broth, milk, garlic, onion powder, salt, pepper, crushed red pepper and nutmeg; bring to a boil over high heat. Reduce heat to medium-low to maintain a simmer and cook, uncovered and stirring occasionally, until the vegetables are tender, about 15 minutes.Working in 2 batches, transfer the mixture to a blender. Secure the lid on the blender and remove the center piece to allow steam to escape. Place a clean towel over the opening. Process until smooth, about 1 minute. (Use caution when blending hot liquids.) Pour into a large bowl. Add Cheddar; stir until melted, about 1 minute. Stir in half-and-half.Divide the soup among 6 bowls. Top with fried shallots, parsley and chives.To make aheadCover and refrigerate for up to 2 days.TipLike crispy fried onions, fried shallots are a sweet and crunchy addition to soups and salads. You can find them at Asian food markets or online. If you can’t find crispy fried shallots, use crispy fried onions in their place.
Melt butter in a large saucepan or Dutch oven over medium-high heat. Add leek and onion; cook, stirring occasionally, until tender and starting to brown, 6 to 8 minutes. Stir in zucchini; cook, stirring occasionally, until tender and starting to brown, about 4 minutes. Add cauliflower, broth, milk, garlic, onion powder, salt, pepper, crushed red pepper and nutmeg; bring to a boil over high heat. Reduce heat to medium-low to maintain a simmer and cook, uncovered and stirring occasionally, until the vegetables are tender, about 15 minutes.
Working in 2 batches, transfer the mixture to a blender. Secure the lid on the blender and remove the center piece to allow steam to escape. Place a clean towel over the opening. Process until smooth, about 1 minute. (Use caution when blending hot liquids.) Pour into a large bowl. Add Cheddar; stir until melted, about 1 minute. Stir in half-and-half.
Divide the soup among 6 bowls. Top with fried shallots, parsley and chives.
To make ahead
Cover and refrigerate for up to 2 days.
Tip
Like crispy fried onions, fried shallots are a sweet and crunchy addition to soups and salads. You can find them at Asian food markets or online. If you can’t find crispy fried shallots, use crispy fried onions in their place.
Originally appeared: EatingWell.com, December 2022
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Nutrition Facts(per serving)275Calories17gFat20gCarbs11gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
