Categories: Soup
Ingredients
- 2 tbsp. unsalted butter
- 1 small onion, chopped
- 2 garlic cloves, smashed
- 1 small head cauliflower, florets chopped
- 1 bay leaf
- 1 tsp chopped fresh rosemary
- Kosher salt and black pepper
- 3 tbsp. flour
- 4 cups chicken broth
- 1 cup milk
- 1 1/2 cups grated white Cheddar
- 1 tbsp. dry sherry
- Freshly grated nutmeg
- Cheese straws, for serving
Directions
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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 tsp 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.
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Puree the soup in the pot with an immersion blender. Return heat to medium. Stir in the cheese until melted; add up to 1 cup water if the soup is too thick.
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Add the sherry; season with salt and pepper. Sprinkle with nutmeg and serve with cheese straws.