We love this recipe from King Arthur. I dont even tell the kids that it's made with cauliflower. It's just that cheesy and so perfect for a winter dinner with a chunk of bread and a salad.
Enjoy!
Cauliflower Cheddar Cheese Soup
adapted slightly from King Arthur Flour
4 tablespoons (2 ounces) butter
1 medium-to-large yellow onion (about 8 ounces), diced (about 1 1/3 to 1 1/2 cups)
2 tablespoons King Arthur Unbleached All-Purpose Flour
3 cups (24 ounces) chicken broth
1 pound cauliflower florets, fresh or frozen
3/4 teaspoon salt
2 teaspoons dry mustard
8 ounces sharp cheddar cheese, cut into chunks
In a deep, fairly wide-bottomed saucepan, cook the onion in the butter till it's softened and is beginning to brown, about 5 minutes. Stir in the flour, then the broth, cauliflower, salt, mustard. Let the soup simmer for 15 minutes, or till the cauliflower is very soft.
Puree the mixture using a hand blender, or in a blender or food processor. Return the soup to the pot, and stir in the cheese. Bring the soup to a bare simmer, and cook very gently just till the cheese melts, stirring all the while; this will only take a minute or so (thin with milk, cream, or more broth if needed). Serve the soup hot, garnished with fresh or dried chives, if desired.
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