Cheddar and Cauliflower Soup |
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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 12 |
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Warm, cheesey, creamy, and delicious! Ingredients:
kosher salt |
1/2 head cauliflower, cored and cut into 1 1/2-inch florets (about 1 lb.) |
2 tablespoons unsalted butter |
1 medium yellow onion, small diced |
1 medium garlic clove, minced |
2 tablespoons all-purpose flour |
1/4 teaspoon freshly grated nutmeg, packed |
1/8 teaspoon cayenne |
2 cups low soidum chicken broth |
1/2 cup heavy cream |
3 sprigs fresh thyme |
4 cups grated extra-sharp white cheddar cheese (about 14 oz.) |
fresh ground black pepper |
Directions:
1. Bring a large pot of salted water to a boil. Boil the cauliflower until tender, about 4 minutes. Drain and let cool slightly. Trim the stems from 18 of the cauliflower peices and cut the crown into mini florets about 1/2 wide; set aside. Reserve the trimmed stems with the remaining larger pieces.
2. Mel the butter in a 4 quart saucepan over medium-low heat. Add the onion and 1/4 tsp salt and cook, stirring frequently until soft, 10-12 minutes.
3. Add the garlic and cook until the aroma subsides, 2-3 minutes. Increase the heat to medium, add the flour, nutmeg, and cayenne and cook for 3 minutes, stirring constantly. Whisk in the broth, cream, and 2 cups of water. Add the thyme and bring to a simmer. Stir in the cheese until melted and simmer for 5 minutes to develop the flavors.
4. Remove and discard the thyme stems and stir in the larger cauliflower pieces and reserved stems. Working in batches, puree the soup in a blender. Return the soup to the pot, season with salt and pepper to taste. Add the mini cauliflower florets and rehea gently before serving.
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