This delicious, smooth soup is perfect for a chilly day!
Yield: 7 servings
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
Directions
- 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.
Recipe courtesy of Food Network Magazine
