Beer makes batters better, meat more tender, and sauces more flavorful.
Cream of Cauliflower with Cheddar
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- #5491
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
4 cups canned low sodium chicken broth
2 tablespoons unsalted butter
1 1/2 cup chopped onions
2 cloves garlic, peeled and minced
2 tablespoons flour
4 cups pre-cut cauliflower florets
1 cup half and half or milk
1 bay leaf
1 teaspoon dried thyme leaves, crumbled
salt
cayenne pepper
6 ounces grated sharp Cheddar cheese
directions
In a 4 cup Pyrex measuring cup, heat the 4 cups chicken broth in a microwave oven on High 4 minutes, or until simmering.
Meanwhile, in a large saucepan or casserole, melt the 2 tablespoons butter over moderate heat. Add the chopped onions and garlic to the pan and cook it, stirring occasionally, 3 minutes. Add the flour and cook, stirring, 2 minutes.
Add the cauliflower, heated stock, half and half, bay leaf, thyme, salt and cayenne and cover. Bring to a boil over high heat and simmer, covered, stirring occasionally, for 10 minutes, or until the florets are tender. Remove and discard bay leaf.
With an immersion blender, partially puree soup. Or, transfer 2 cups of the hot soup to a blender and puree. Return the puree to the pan and rewarm over moderately high heat, stirring, until hot.
Remove the pan from the heat, and stir in the 6 ounces Cheddar cheese, a little at a time, until melted. Taste for seasoning and add salt and cayenne, if desired.
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nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
May 13, 2009
This soup was easy to make as the ingredients were on hand. The taste was great, we used it as an entree with sourdough toast and fruit for dessert. It was even more flavorful the next day for lunch.