Cheddar & Cauliflower Soup

Yields 8 Cups, Serves 6 to 8.

Ingredients:

Kosher Salt
1/2 Head Cauliflower (about 1 pound) Cored and cut into 1 1/2 florets.
2 Tbs. Unsalted Butter
1 Medium Yellow Onion, diced small
1 Medium Clove Garlic, minced
2 Tbs. of your Favorite Gluten Free Flour
1/4 tsp. packed, freshly Grated Nutmeg
1/8 tsp. Cayenne
2 Cups lower-salt, Gluten Free, Chicken Broth
1/2 Cup Heavy Cream
3 Sprigs Fresh Thyme
4 Cups Grated Sharp or Extra-Sharp White Cheddar (about 14 oz)
Freshly Ground Black Pepper

Directions:

Bring a large pot of salted water to a boil. Boil the cauliflower until tender, about 4 minutes. Drain and let cool slightly. Trim the stems from 18 of the cauliflower pieces and cut the crowns into mini florets about 1/2 inch wide; set aside. Reserve the trimmed stems with the remaining larger pieces.

Melt the butter in a 4 quart saucepan over med-low heat. Add the onion and 1/4 teaspoon salt and cook, stirring frequently, until soft, 10-12 minutes.

Add the garlic and cook until the aroma subsides, 2 to 3 minutes. Increase the heat to medium, add the GF flour, nutmeg and cayenne and cook for 3 minutes, stirring constantly. Whisk in the broth, cream and 2 Cups Water. Add the thyme and bring to a simmer. Stir in the cheese until melted and simmer for 5 minutes to develop the flavors.

Remove and discard the thyme stems and stir in the larger cauliflower pieces and reserved stems. Working in batches, puree the soup in a blender. Return the soup to the pot. Season with salt and black pepper to taste. Add the mini cauliflower florets and reheat gently before serving.

*Variation*

To dress up this rustic soup for a special occasion, garnish with a combination of 3 Tbs. toasted chopped walnuts, 1 Tbs. chopped fresh parsley, and 1 1/2 tsp. finely grated lemon zest.


Original recipe from FineCooking.com & Modified to be Gluten Free by Charis Creations.