WHITE CHEDDAR CAULIFLOWER SOUP

White Cheddar Cauliflower Soup image

Provided by Gaby Dalkin

Time 1h15m

Yield about 24 shooters or 8 to 10 servings

Number Of Ingredients 13

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1 head cauliflower (about 2 pounds)
2 tablespoons olive oil
1 medium yellow onion, diced
5 cloves garlic, minced
3 cups vegetable stock
4 to 5 sprigs fresh thyme
1 cup whole-milk ricotta cheese
Crackers, such as Crunchmaster, for garnish
Flaked sea salt, for garnish
Honey, for drizzling
3 cups plain unsweetened almond milk
1/2 cup freshly grated white Cheddar
Kosher salt and freshly ground black pepper

Steps:

Remove the outer leaves of the cauliflower and trim the stem. Cut the cauliflower into quarters, then separate into florets. Give everything a rough chop.
Heat the oil in a large heavy-bottomed pot over medium-high heat. Add the onion and cook, stirring occasionally, until soft and translucent, about 5 minutes. Stir in the garlic and continue to cook, stirring, until fragrant, 30 seconds more.
Add the cauliflower, vegetable stock and 2 sprigs thyme and stir to combine. Continue cooking until the mixture reaches a simmer. Reduce the heat to medium low, cover and continue simmering, stirring occasionally, until the cauliflower is tender, 20 to 25 minutes. Remove the thyme sprigs.
Meanwhile, spread a spoonful of ricotta over 24 crackers. Strip the leaves from the remaining thyme sprigs. Sprinkle each cracker with a few thyme leaves, a bit of flaked sea salt and a drizzle of honey. Set aside.
Stir the almond milk into the soup and puree using an immersion blender until smooth. Stir in the Cheddar and season the soup with salt and pepper. Spoon into 24 tall shooter glasses. (Alternatively, distribute among 8 to 10 bowls.)
Nestle the shooters in a bed of rock salt on a tray that has been heated in the microwave for 8 to 10 minutes, stirring every 2 minutes. Serve immediately with the garnished crackers on the side.