Cheddar and cauliflower soup

Cheddar and cauliflower soup

Yields 8  Cups,  Serves 6  to  8 

• Kosher salt
• 1/2 head cauliflower (about 1 lb.), cored and cut into 11/2-inch florets 
• 2 tbs. unsalted butter
• 1 medium yellow onion, finely diced
• 1 medium clove garlic, minced
• 2 tbs. unbleached all-purpose flour
• 1/4 tsp. packed freshly grated nutmeg
• 1/8 tsp. cayenne
• 2 cups lower-salt chicken broth 
• 1/2 cup heavy cream
• 3 sprigs fresh thyme
• 4 cups grated sharp or extra-sharp white Cheddar (about 14 oz.)
• Freshly ground black pepper

Depending on how much you enjoy the intense flavor of Cheddar, choose between a sharp or extra-sharp version of the cheese for this rustic soup. To dress it up for a special occasion, garnish with a combination of 3 Tbs. of chopped toasted walnuts, 1 Tbs. of chopped fresh flat-leaf parsley, and 11/2 tsp. of finely grated lemon zest.

1. Bring a large pot of salted water to a boil. Boil the cauliflower until tender, about 4 minutes. drain and let cool slightly. Trim the stems from 18 of the cauliflower pieces and cut the crowns into mini florets about 1/2 inch wide; set aside. reserve the trimmed stems with the remaining larger pieces.
2. Melt the butter in a 4-quart saucepan over medium-low heat. Add the onion and 1/4 tsp. salt and cook, stirring frequently, until soft, 10 to 12 minutes
3. Add the garlic and cook until the aroma subsides, 2 to 3 minutes. Increase the heat to medium, add the flour, nutmeg, and cayenne and cook for 3 minutes, stirring constantly. whisk in the broth, cream, and 2 cups water. Add the thyme and bring to a simmer. stir in the cheese until melted and simmer for  5 minutes to develop the flavors.
4. Remove and discard the thyme stems and stir in the larger cauliflower pieces and reserved stems. working in batches, purée the soup in a blender. return the soup to the pot, and season with salt and black pepper to taste. Add the mini cauliflower florets and reheat gently before serving. 

>> Pint it : Here <<