4 tablespoons Cabot Butter, divided
½ onion, diced
1 carrot, peeled & diced
1 celery stalk, diced
1 large head cauliflower, broken into florets
3 cups chicken broth
3 tablespoons all-purpose flour
1 teaspoon salt
¼ teaspoon pepper
2 cups 2% milk, plus 1 tablespoon
6 ounces Cabot Sharp Yellow Shredded Cheddar (1½ cups)
1 cup frozen peas
1 package refrigerated pie dough
PREHEAT oven to 400-degrees.
MELT 1 tablespoon butter in a large Dutch oven or stock pot, over medium-high heat.
ADD the onions and cook until translucent, about 3 minutes. Add the carrots and celery. Cook 2-3 minutes longer.
ADD the cauliflower and chicken broth. Bring to a boil. Reduce heat; cover and simmer for 15 minutes.
ROLL out the pie crust and cut into circles or shapes.
PLACE on a baking sheet lined with parchment paper. Brush the tops with milk and bake for 5 minutes.
MELT remaining 3 tablespoons butter in a large saucepan. Stir in the flour, salt and pepper until smooth. Gradually whisk in the milk. Bring to a boil over medium heat. Cook and stir for 2-3 minutes, or until thickened. Reduce heat to low and stir in the cheese until melted.
STIR cheese sauce into the cauliflower mixture along with the frozen peas and allow to heat through for a couple minutes.
SERVE the soup topped with the baked pie dough shapes.
It is actually very good. I gave it 4 stars because 1 teaspoon of salt for a large head of cauliflower, carrots, 1C of peas etc., is just not enough. I felt 3T of flour to make a roux for 3C broth and 2C of milk still left it “watery”. I added more salt to taste and sprinkled some potato starch on top and mixed it in to thicken it a little more. Turned out very good.