Recipes: Cauli-chowder with Cheddar Croutons, Cheeseburger Soup

Makes 4 to 6 servings.

Note: Orange cauliflower has as much as 25 percent more beta carotene (the precursor of vitamin A) than the white variety. If you can't find an orange cauliflower, use a white one (or 1 1/2 pounds frozen florets), and add 1/2 teaspoon turmeric with the half-and-half to deepen the chowder's color. From the Chicago Tribune.

For chowder:

• 1 tbsp. butter

• 1 tbsp. olive oil

• 1 medium onion, chopped

• 3 cloves garlic, minced

• 6 c. chicken broth

• 1 c. half-and-half

• 2 tsp. Dijon-style mustard

• 3 c. shredded extra-sharp Cheddar, divided

• Salt and freshly ground black pepper

• 1 tbsp. olive oil

• 4 to 6 slices baguette or other sturdy bread

Directions

To prepare chowder: In a large, heavy pot over medium heat, combine the butter and olive oil. When it becomes fragrant, add the onion and garlic and cook, stirring frequently, until the onion is translucent, 5 to 10 minutes.

Add the cauliflower and chicken broth. Bring to a boil, reduce heat and simmer until the cauliflower is extremely tender, 15 to 20 minutes. Working in batches, purée the cauliflower in a blender or food processor, then return the purée to the pot. (Or purée in the pot with an immersion blender.)

To prepare croutons: Preheat oven to 450 degrees. Brush the baguette slices with olive oil on both sides and place them on a rimmed baking sheet. Put in the oven and toast, turning as needed to brown both sides, about 5 minutes.

Divide remaining 1/2 cup shredded Cheddar cheese among the toast slices. Return baking sheet to the oven until the cheese is melty and beginning to brown, 3 to 5 minutes.

To serve: Divide the soup among serving bowls. Garnish each soup bowl with a crouton. Serve immediately.

Makes 4 to 6 servings.

Note: You can't get much humbler than this soup, but it's inexpensive and quick to prepare, and immensely satisfying. We're using Velveeta for its ability to melt and thicken the soup, but you could substitute shredded Colby or Monterey Jack if you prefer. From the Chicago Tribune.

• 1 lb. ground beef

• Salt and freshly ground black pepper

• 4 tbsp. flour

• 6 c. beef broth

• 1 lb. Velveeta, diced

• Shredded iceberg lettuce

• Diced tomato (canned is OK, just drain well)

• Diced kosher dill pickles

• Diced onion

• Chopped jalapeños, optional

In a large, heavy pot over medium heat, brown the ground beef, breaking it into chunks as it cooks, until no pinkness remains, 6 to 8 minutes. Drain all but 2 tablespoons of beef drippings from the pot. Season the ground beef with salt and pepper to taste, then sprinkle the flour over the beef. Cook, stirring continuously, until the flour colors slightly, 2 to 4 minutes.

Stir in the beef broth. Bring to a boil, and cook, stirring constantly, until the soup thickens. Reduce heat to low. Stir in Velveeta (or Colby, or Monterey Jack). Keep the soup warm while you prepare the garnishes, stirring the soup from time to time.