I have a lot of holiday and dessert recipes that I will be posting over the next week or two. So, I thought I should post at least something healthy today.
I love the simplicity of this soup. It is so simple and contains just a few ingredients, but it was so good and flavorful. This was so easy to make and yet very good. It makes a great soup for a wintertime meal.
I adapted this from a Paula Deen recipe. I changed it just a little and made it gluten free by using cornstarch. I am finding it easy to adapt recipes like this to be gluten free. I am also finding that many times I like the taste and texture of cornstarch in my recipes better than flour.
The one thing you do have to remember about cornstarch is to mix it cold and cook it hot. You need to mix the cornstarch into liquid that is room temperature or cold. If you add cornstarch to a hot liquid it will be lumpy. Cornstarch also has to boil to thicken. So, make sure to bring your liquid to a boil when you cook with it.
- 1 pound spicy pork sausage ( or just any pork sausage for nonspicy version)
- 1/4 cup cornstarch
- 32-ounces chicken broth
- 1 head cauliflower, trimmed and cut
- 1 cup half-and-half
- 1 cup shredded cheddar cheese
- In a large pan cook sausage over medium-high heat for 5 minutes, or until sausage is browned and crumbles.
- Remove sausage, and reserve drippings in the pan. Reduce heat to medium.
- Stir cornstarch into chicken broth, whisking to remove any lumps, and add to the pot.
- Add cauliflower, and simmer until tender and begins to fall apart and broth is slightly thick.
- Stir in half-and-half and sausage.
- Cook until heated through.
- Stir in cheddar cheese and serve immediately
Amount Per Serving: Calories: 317Total Fat: 24gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 76mgSodium: 1045mgCarbohydrates: 10gFiber: 2gSugar: 4gProtein: 17g
Nutritional values are approximate and aren't always accurate.