Cauliflower Cheddar Soup
Ingredients
- 2 tablespoons butter
- 2 cups onion
- 2 to 3 ribs celery
- 1 small carrot
- 1 1/2 tablespoons minced garlic
- 2 potatoes Yukon gold potatoes
- 6 cups chicken stock
- 6 cups cauliflower
- 2 leaves bay leaves
- 1 1/2 teaspoons fresh thyme
- 1 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
- 6 ounces sharp cheddar cheese
- 1 teaspoon Worcestershire sauce
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Instructions
- Heat butter in a large 5- to 6-quart Dutch oven or thick bottomed pot on medium high heat. Add the onions, celery, and carrots.,Cook for 5 to 8 minutes until the onions are softened. Add the minced garlic and cook a minute more.
- Heat on high and bring the stock to a simmer. Lower the heat to maintain a simmer. Partially cover and cook for 12 to 15 minutes, or until the vegetables are completely tender.
- Remove from heat and remove the bay leaves. Either using an immersion blender or a standing blender, purée the soup mixture until completely smooth.
- Slowly add the grated cheddar cheese, continuing to purée the soup as you add the cheese, until completely blended. Stir in the Worcestershire sauce.,Add more salt and pepper to taste, if needed.
Source
Original recipe: View Original