Cauliflower-Cheddar Soup

• Produce

  • 1 Bay leaf
  • 1 small head Cauliflower
  • 2 cloves Garlic
  • 1 Onion, small
  • 1 tsp Rosemary, Fresh

• Canned Goods

  • 4 cups Chicken broth, low-sodium

• Baking & Spices

  • 3 tbsp All-purpose flour
  • 1 Kosher salt and freshly ground pepper
  • 1 Nutmeg

• Dairy

  • 2 tbsp Butter, unsalted
  • 1 Cheese straws
  • 1 cup Milk
  • 1 1/2 cups White cheddar cheese, grated

• Beer, Wine & Liquor

  • 1 tbsp Sherry, dry

Found on foodnetwork.com

Description

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

• 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 Recipe courtesy of Food Network Magazine CATEGORIES: Cauliflower Appetizer Soup View All Main Ingredient Cauliflower Course Appetizer Dish Soup