Cheddar and Cauliflower Soup
- Ready In:
- 50mins
- Ingredients:
- 13
- Yields:
-
8 cups
- Serves:
- 6-8
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
- 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.
- 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.
- 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.
- 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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RECIPE SUBMITTED BY
KathyP53
Ozark, Missouri