WSU Creamery

Cougar Cheese Recipes


Cauliflower & Cougar Gold® Soup
A good ratio of cauliflower to cheese.

4 tablespoons butter
1 large onion, cut into chunks
3 cloves garlic, minced
2 heads cauliflower, washed and cut into florets
1 medium potato, peeled and sliced thickly
4 cups water (may substitute vegetable or chicken stock)
3/4 tsp ground nutmeg
1 tsp salt
1/2sp ground pepper
2 Cups milk
15 oz (1/2 can) Cougar Gold
® cheese, grated

 

Melt butter in a 4 quart soup pot over medium heat. Sauté the onion, garlic, florets and potato until golden.

Add the water, and bring the mixture to a boil. Cover pot and boil lightly until cauliflower and potato are tender. Turn off heat and allow mixture to cool.

Blend the mixture by 2 or 3 cups at a time with an electric blender until smooth.

Place the blended soup back in the soup pot and heat over medium-low heat. Stir in the nutmeg, salt, pepper and milk and bring to a simmer.

Add the cheese and stir until melted and soup has thickened.

Top with chives, if desired.

6 Servings.

WSU Creamery, PO Box 641122, Washington State University, Pullman WA 99164-1122, 800-457-5442, Contact Us