CHEDDAR AND CAULIFLOWER SOUP

CHEDDAR AND CAULIFLOWER SOUP image

Yield 8 cups

Number Of Ingredients 13

kosher salt
1/2 head cauliflower, cored and cut into 1 1/2 inch florets
2 T unsalted butter
1 medium yellow onion, diced
1 clove garlic, minced
2 T all purpose flour
1/4 tsp freshly grated nutmeg
1/8 tsp cayenne
2 cups chicken browth
1/2 cup heavy cream
3 sprigs fresh thyme
4 cups grated sharp white cheddar (about 14 oz)
freshly ground black pepper

Steps:

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" wide; set aside. Reserve the trimmed stems with the remaining larger pieces. Melt the butter in a 4qt saucepan over medium low heat. Add the onion and 1/4 tsp salt and cook, stirring frequently, until soft, 10 to 12 minutes. 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 min 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 soup to pot, season with salt and pepper. Add the mini cauliflower florets and reheat gently before serving.