- large head cauliflower, cleaned and broken into florets
- 4 c
- chicken, turkey or vegetable broth, homemade or good quality, divided use
- 4 T
- unsalted butter
- small onion, cut into small dice
- 1⁄4 c
- flour (heaping)
- 2 c
- sharp cheddar cheese, shredded
- 2 c
- half and half or whole milk
- salt and pepper to taste
- toasted crouton, plain or garlic, see note
This soup is a classic--warm, rich and creamy!
Cook cauliflower in 2-cups of broth until fork tender, but not mushy. Drain and reserve broth. Reserve 1-cup of the florets and set aside. In food processor, puree remaining florets with the reserved cooking broth. Melt butter in a large pot and sweat the onions until soft. Add the flour and cook for 3-4 minutes on medium low heat. Add 1-cup of broth and mix, cooking until thickened. Add the pureed cauliflower and blend well. Thin with additional 1-cup broth as needed. Add the cheese and stir until melted. Season to taste with salt and pepper. Add the reserved florets and the half and half or milk. Cook on low until heated through; do not boil. Check again for seasoning and adjust. Serve with a toasted crouton and sprinkle with chopped parsley.
Note: Jeanne Tentis suggests this method for the crouton: I usually get a baguette, cut it on an angle about 1/2 inch thick, rub it with olive oil and sometimes garlic. I then toast both sides under the broiler until golden. Any kind of crouton would work but this is my version and it works really well. I especially like to use garlic as it adds a punch to the creamy soup.