Depending on how much you enjoy the intense flavor of Cheddar, choose between a sharp or extra-sharp version of the cheese for this rustic soup. To dress it up for a special occasion, garnish with a combination of 3 Tbs. of chopped toasted walnuts, 1 Tbs. of chopped fresh flat-leaf parsley, and 11/2 tsp. of finely grated lemon zest.
YEILDS 8 CUPS; SERVES 6 TO 8
INGREDIENTS
- Kosher salt
- 1/2 head cauliflower (about 1 lb.), cored and cut into 11/2-inch florets
- 2 Tbs. unsalted butter
- 1 medium yellow onion, finely diced
- 1 medium clove garlic, minced
- 2 Tbs. unbleached all-purpose flour
- 1/4 tsp. packed freshly grated nutmeg
- 1/8 tsp. cayenne
- 2 cups lower-salt 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
INSTRUCTIONS
- 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 medium-low heat. Add the onion and 1/4 tsp. salt and cook, stirring frequently, until soft, 10 to 12 minutes.
- Add the garlic and cook until the aroma subsides, 2 to 3 minutes. Increase the heat to medium, add the 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, and season with salt and black pepper to taste. Add the mini cauliflower florets and reheat gently before serving.
BREAKING DOWN CHEDDER:
- The longer Cheddar is aged, the more pronounced and sharp its flavor becomes. In turn, it also develops a grainier(or less creamy)texture. Some prefer young, mild Cheddar for grating and melting, but for that unmistakable bite, go with sharp or aged Cheddar.
