Cauliflower Soup

By Late2Serenity

For an easy cauliflower-cheese soup, stir in 1 cup shredded cheddar or Monterey jack cheese just before ladling into bowls in the third step. Garnish with a scattering of croutons.

Ingredients

• 2 Tbs. unsalted butter
• 1/4 yellow onion, chopped
• 2 garlic cloves, minced
• 4 cups chicken broth
• 1/2 cup dry white wine
• 1 head cauliflower, trimmed and coarsely chopped
• 1/4 cup heavy cream
• Salt and freshly ground pepper, to taste
• 1/2 tsp. paprika

Details

Servings 4
Adapted from williams-sonoma.com

Preparation

Step 1

In a large saucepan over medium heat, melt the butter. Add the onion and garlic and sauté until nearly translucent, about 2 minutes.

Add the broth, wine and cauliflower, increase the heat to medium-high and bring to a boil. Reduce the heat to low and simmer gently, uncovered, until the cauliflower is tender, about 20 minutes.

Using a food processor or blender, process the soup to a smooth puree. Return the soup to the pan. Place over medium heat, stir in the cream and reheat to serving temperature. Season with salt and pepper. Ladle the soup into warmed bowls, sprinkle with the paprika and serve immediately.