The temperatures are dropping quickly and all of the sudden, my feet are constantly cold.
It is soup weather. It is also football weather. When those two things collide, buffalo chicken soup is born. We like things hot in this house so both cayenne and hot sauce are included. Change the amounts to make it right for you. No need to blow out your tastebuds.
This recipe makes a large amount of soup that will serve 4-6 people, provide leftovers for a couple, or give the chef a weeks worth of lunch. Just like all soups and stews, this tastes even better the second day!
1 head of cauliflower, cut into florets
4 cups of chicken stock
1 chicken flavored bouillon
1 rotisserie chicken
1 tablespoon of butter
1 onion, diced
3 cloves of garlic
4oz cream cheese
1 cup half and half
1 cup of shredded cheddar cheese
3 tablespoons sour cream
1/4 cup hot sauce (or to taste)
1/4 teaspoon cayenne (optional)
celery and blue cheese to crumble on top
In a large, heavy pot combine the cauliflower and chicken stock. Add the cube of bouillon once the water is simmering.
In another pan, sauté the onion in the butter. When the vegetables are soft, melt the cream cheese, cheddar cheese, and half and half. Whisk until all of the dairy ingredients have melted. Add the hot sauce.
Once the cauliflower is tender, blend the cauliflower until smooth. You can use either an immersion blender or a traditional blender in batches. Stir the diced chicken and cheese mixture into the cauliflower puree. Warm through.
When you are ready to serve the soup, crumble the blue cheese and diced celery over the top. Drizzle with more hot sauce if you would like. Enjoy!