Cauliflower-Cheddar Soup

By lorik

Ingredients

• 2 tablespoons unsalted butter
• 1 small onion, chopped
• 2 cloves garlic, smashed
• 1 small head cauliflower, florets chopped
• 1 bay leaf
• 1 teaspoon chopped fresh rosemary
• Kosher salt and freshly ground pepper
• 3 tablespoons all-purpose flour
• 4 cups low-sodium chicken broth
• 1 cup milk
• 1 1/2 cups grated white cheddar cheese
• 1 tablespoon dry sherry
• Freshly grated nutmeg
• Cheese straws, for serving

Details

Servings 7
Preparation time 20mins
Cooking time 60mins
Adapted from foodnetwork.com

Preparation

Step 1

Melt the butter in a Dutch oven over medium-high heat. Add the onion and garlic; cook, stirring, until they start softening, about 4 minutes. Add the cauliflower, bay leaf, rosemary, 1 teaspoon salt and a few grinds of pepper. Cook, stirring, until the cauliflower starts browning, 5 minutes. Stir in the flour until absorbed, about 1 minute. Add the chicken broth and milk; bring to a boil. Reduce the heat; simmer until the cauliflower is tender, 30 minutes. Remove the bay leaf.

Working in batches, transfer the soup to a blender and puree until smooth (or puree in the pot with an immersion blender). Return the soup to the pot over medium heat. Stir in the cheese until melted; add up to 1 cup water if the soup is too thick.

Add the sherry; season with salt and pepper. Sprinkle with nutmeg and serve with cheese straws.

Photograph by Levi Brown