Ingredients
- 2 heads of cauliflower cleaned and trimmed
- 10 T. butter
- 2 medium onions, peeled and diced
- 1 head of garlic, cloves peeled
- 1 medium bunch of celery, diced
- Kosher salt and pepper
- 1 1/2 quarts chicken stock
- 2 T. AP flour
- 8 ounces Brie Cheese, cut into a medium dice
- 1/4 c. heavy cream
Preparation
Step 1
Clean the cauliflower by removing the leaves, coring, and cutting into large florets.
Melt 8 T. of butter in a large soup pot. Add the onion, garlic and celery, cover and cook over medium heat to “sweat”, stirring occasionally until they are tender, about 5 minutes. Season with salt and pepper. Stir in cauliflower, cover and cook for 5 -7 minutes.
Combine the cauliflower and stock and puree with a hand mixer, a blender or food processor.
Melt the remaining 2 T. butter in a small saucepan over medium heat stirring constantly and add the flour. Cook until the roux smells nutty and is the consistency of wet sand. Do not brown it. Whisk into the soup and bring to a simmer.
Add the brie, a few pieces at a time, and blend until the cheese has melted into the soup. Add the cream and adjust the seasoning to taste.