Creamy Cauliflower Soup with Cheddar

Votes: 1

Time: 1 hour.
Complexity: easily
Servings: 8

This creamy soup is one of the few that's perfect for a holiday dinner. Your guests will appreciate its amazing flavor and elegant presentation. And you'll be delighted by how easy it is to prepare. Cauliflower is sautéed with onions and spices in butter, finished in a milk-based broth, and then blended. Simply stir in some grated cheddar and a little sherry for a piquant flavor. You can adjust the soup's consistency by thinning it with water or broth if needed. Sprinkle each serving with nutmeg, which complements the creamy flavor perfectly, and top with a cheese stick.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 small head of cauliflower, cut into florets
2 tbsp (30 g) butter
1 small onion, chopped
2 cloves garlic, crushed
1 bay leaf
1 teaspoon chopped fresh rosemary
3 tbsp. flour
4 cups lightly salted chicken broth
1 cup of milk
1.5 cups grated white cheddar
1 tbsp. l. dry sherry
Freshly grated nutmeg
Cheese and garlic sticks, for filing

Ingredient Substitution Suggestions

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Recipes with similar ingredients: cauliflower, onions, cheddar cheese, milk, nutmeg, bay leaf, rosemary, sherry

Cooking the dish according to the recipe:

Melt the butter in a large saucepan over medium-high heat. Add the onion and garlic and cook, stirring, until softened, about 4 minutes.

Add the cauliflower, bay leaf, rosemary, 1 teaspoon salt, and a few grinds of black pepper. Cook, stirring, until the cauliflower begins to brown, 5 minutes. Stir in the flour and cook until completely absorbed, about 1 minute. Pour in the chicken broth and milk and bring to a boil. Reduce heat; simmer until the cauliflower is tender, 30 minutes. Discard the bay leaf.
Pour the soup into a blender in batches and blend until smooth (or puree the soup in the saucepan using an immersion blender). Return the soup to the saucepan and heat over medium heat. Stir in the cheese until melted, and add up to 1 cup of water if the soup is too thick.