Name: Cauliflower-Cheddar Soup
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 7 servings
Cuisine: american
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.

Photograph by Levi Brown

Courtesy of Food Network Magazine

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Cauliflower-Cheddar Soup

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