8ozassorted cheeseI usually use a mixture of whatever I have on hand
Instructions
In a large covered saucepan, steam the head of cauliflower (chopped into florets) in 1 cup of water.
Trim the ends off the radishes and cut them in half.
Add them to a blender with 3 cups of water and pulse a few times until they are in chunks of the desired size.
Add the radishes and their water, the chopped onion, chicken bouillon, pepper, dill weed, sage, cilantro (chives), and garlic to a large soup kettle (cover while cooking).
Cook until the vegetables are tender.
When the cauliflower is very soft, blend it, water and all, in a blender with the cream cheese.
Add the cauliflower mixture to the soup kettle with the cooked radishes and seasonings.
Grate the cheese.
Add the cheese.
Don’t forget to stir!
Heat until the cheese melts.
Feel free to add more liquid to thin down the soup if desired.