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Cheesy Cream of Cauliflower Soup

Source of Recipe

From "The Old Farmer's Almanac Comfort Food" by Ken Haedrich


Recipe Introduction

"For white soup, use only Jarlsberg cheese. For a tint of color, use half yellow sharp Cheddar and half Jarlsberg."

List of Ingredients

◦  6 Tbsp (¾ stick) unsalted butter, divided
◦  1 large onion, chopped
◦  5 cups chicken stock
◦  2 cups peeled and diced baking potatoes
◦  3½ cups small cauliflower florets, cut into 1-inch pieces, divided
◦  ½ tsp salt, plus more to taste
◦  3 Tbsp all-purpose flour
◦  1½ cups half-and-half or milk
◦  1 pound Jarlsberg cheese, shredded, or ½ pound each yellow sharp Cheddar and Jarlsberg, shredded
◦  2 tsp Dijon-style mustard
◦  Freshly ground black pepper or cayenne pepper, to taste
◦  Chopped fresh Italian parsley or thyme, for garnish


Recipe

In a large soup pot over medium heat, melt 3 tablespoons of butter. Add the onion and cook until soft, about 10 minutes.

Add the chicken stock, potato, 2½ cups of cauliflower, and salt. Bring to a boil, then reduce to a simmer and cook for 10 to 12 minutes, or until the vegetables are tender.

Working in batches, use a slotted spoon to transfer the solids to a ricer or food mill and purée. (You may also purée the vegetables in a food processor, with ¼ cup of the broth.) Return the vegetables to the pot along with the remaining 1 cup of cauliflower florets. Simmer for 7 to 8 minutes more, or until the florets are tender.

Melt the remaining 3 tablespoons of butter in a saucepan over medium heat. Add the flour and whisk for 1 minute; do not brown. Add the half-and-half and cook for 2 to 3 minutes, whisking constantly, until thickened. Add the mixture to the soup and heat for several minutes, stirring often.

Just prior to serving, add the cheese, ½ cup at a time, and stir until it melts. Add the mustard. Taste and add salt and pepper, if desired. Serve hot, garnished with parsley or thyme.


Makes 8 servings