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kosher salt cauliflower unsalted butter yellow onion garlic flour nutmeg cayenne chicken broth heavy cream thyme Cheddar cheese fresh ground black pepper
Viewed: 50 - Published at: 3 years agoIngredients
- kosher salt
- 12 head cauliflower, cored and cut into 1 1/2-inch florets (about 1 lb.)
- 2 tablespoons unsalted butter
- 1 medium yellow onion, small diced
- 1 medium garlic clove, minced
- 2 tablespoons all-purpose flour
- 14 teaspoon freshly grated nutmeg, packed
- 18 teaspoon cayenne
- 2 cups low soidum chicken broth
- 12 cup heavy cream
- 3 sprigs fresh thyme
- 4 cups grated extra-sharp white cheddar cheese (about 14 oz.)
- fresh ground black pepper
Method
- 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 peices and cut the crown into mini florets about 1/2" wide; set aside.
- Reserve the trimmed stems with the remaining larger pieces.
- Mel 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, 10-12 minutes.
- Add the garlic and cook until the aroma subsides, 2-3 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 of water.
- Add the thyme and bring to a simmer.
- Stir in the cheese until melted and simmer for 5 minutes to develop the flavors.
- Remove and discard the thyme stems and stir in the larger cauliflower pieces and reserved stems.
- Working in batches, puree the soup in a blender.
- Return the soup to the pot, season with salt and pepper to taste.
- Add the mini cauliflower florets and rehea gently before serving.
