Recipe

Cheddar And Cauliflower Soup Recipe


Cheddar And Cauliflower Soup Recipe
A rustic hearty chessy cauliflower soup.

Kytigger

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Ingredients
  • 1/4 tsp. salt
  • 1/2 head cauliflower (about 1 lb.), cored and cut into 1-1/2-inch florets
  • 2 Tbs. unsalted butter
  • 1 medium yellow onion, small diced
  • 1 medium clove garlic, minced
  • 2 Tbs. all-purpose flour
  • 1/4 tsp. packed, freshly grated nutmeg
  • 1/8 tsp. cayenne
  • 2 cups lower-salt chicken broth
  • 1/2 cup heavy cream
  • 3 sprigs fresh thyme
  • 4 cups grated sharp or extra-sharp white Cheddar (about 14 oz.)
  • Freshly ground black pepper to taste

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 pieces and cut the crowns into mini florets about 1/2 inch wide; set aside. Reserve the trimmed stems with the remaining larger pieces.
  2. Melt 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 to 12 minutes.
  3. Add the garlic and cook until the aroma subsides, 2 to 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 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, purée the soup in a blender. Return the soup to the pot, season with salt and black pepper to taste. Add the mini cauliflower florets and reheat gently before serving.

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Comments


Love cauliflower any way ya fix it high5 thanks


My youngest daughter's favorite soup (and I love it, too) - love the seasonings in it...will make it during this frigid winter we are having in the midwest!


Love cheesy cauliflower! This soup sounds comforty and delish!


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