I’m not going to lie. Cauliflower stinks. A lot. I had to air out my house for several hours. But, MAN! This soup was good! Make it ahead of time, open the windows, and reheat it when all danger of asphyxiation has passed. Watch your salt content, adjusting at the end, as different cheeses add different saltiness levels. If you like cauliflower at all, you will love this soup–if you let all the disclaimers deter you, don’t say I didn’t try to let you in on a great recipe!
Makes about 3 quarts
1 cube butter (1/2 cup) unsalted butter
1/4 cup chopped shallots
1 small onion–chopped
1/2 cup flour
4 cups chicken broth–low sodium
1 quart 1/2 & 1/2 (+additional to thin down if desired)
1/2 teaspoon kosher salt
1 teaspoon chicken base (not bouillon–use a good quality base with chicken as it’s first ingredient. Better Than Boullion is great. Can usually be found in bigger grocery stores.
6 cups chopped cauliflower
4 ounces pepperjack cheese–grated
6 ounces white cheddar–grated
1 Tablespoon Dijon mustard
salt & pepper to taste
Garnish with chopped chives
Melt the butter in a large, heavy saucepan. Add the chopped shallots and onions. Saute until tender, about 5 minutes. Add the flour and whisk together until well blended and flour taste is cooked out. This is your roux that will thicken the soup.
Add the chicken broth. Stir until well blended. Add the 1/2 & 1/2 and salt. Blend well. Add the cauliflower and cook on medium until cauliflower is tender, about 15 minutes, stirring often.
Blend in two-cup batches in a blender using caution so you don’t burn youself with the steam.
Return to heavy saucepan and add the cheeses. Stir until melted and blended.
Add additional 1/2 & 1/2 until it reaches the consistancy you like.