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Categories:
chicken broth cauliflower white wine bay leaves clove garlic cream cheese Asiago cheese salt rosemary thyme
Viewed: 29 - Published at: 8 years agoIngredients
- 3 (14 ounce) cans low-sodium chicken broth
- 1 head cauliflower, cut into 1-inch pieces
- 1/4 cup dry white wine
- 2 bay leaves
- 1 clove garlic, diced
- 1 (8 ounce) package cream cheese, softened
- 4 ounces diced Asiago cheese, or more to taste
- salt and ground black pepper to taste
- 1 tablespoon chopped fresh rosemary
- 2 teaspoons fresh thyme leaves
Method
- Bring chicken broth to a boil in a large pot. Cook cauliflower, white wine, and bay leaves in the boiling broth over medium-high heat until cauliflower is tender, 10 to 15 minutes.
- Mix garlic, cream cheese, and Asiago cheese together in a bowl.
- Strain cauliflower from broth with a slotted spoon and add to the cheese mixture. Remove bay leaves from stock and discard.
- Mash cauliflower and cream cheese mixture with a potato masher until well mixed; season with salt and black pepper.
- Stir cauliflower mixture into the broth until smooth. Season with rosemary, thyme, salt, and black pepper.
