CHEESE CAULIFLOWER SOUP

CHEESE CAULIFLOWER SOUP image

Number Of Ingredients 12

large head cauliflower (about 7 inches in diameter), broken or chopped up into roughly equal florets
1 medium onion (about 4 oz), chopped
5 cloves garlic - pressed, grated, or minced fine
4 cups chicken stock or broth, or 4 cups water with chicken base such as Better Than Bouillon
3 bay leaves
1 tsp dried thyme or 1 tablespoon fresh thyme
pinch cayenne or other hot pepper
1/2 teaspoon paprika (optional, but adds a nice rosy color)
salt and pepper to taste
1/2 cup heavy cream
1/2 lb cheddar cheese (white preferred)
1 tablespoon corn starch

Steps:

1) In a large pot or Dutch oven (best if it holds about 3 quarts), heat the oil and cook the onion until it begins to soften, about 4 or 5 minutes. Add garlic, and cook another 30 seconds or so. 2) Add the cauliflower, and stir. Then add the chicken broth, herbs and spices. Cover, and bring to a simmer. Cook until the cauliflower is soft, about 10 minutes. Remove bay leaves. 3) While the vegetables are cooking, grate the cheese, and toss with the cornstarch. 4) When the cauliflower is soft, puree the soup with an immersion (stick) blender if you have one. If not, puree in batches in a regular stand blender, but be careful not to blend too much at a time -- hot liquids can "explode" when blended, spewing hot liquid all over the place. 5) Add the cream and the cheese. Stir as the cheese melts, and then add the mustard. Taste and adjust salt and spices. Garnish with chives or bacon crumbles.