For an easy cauliflower-cheese soup, stir in 1 cup shredded cheddar or Monterey jack cheese just before ladling into bowls in the third step. Garnish with a scattering of croutons.
- 2 Tbs. unsalted butter
- 1/4 yellow onion, chopped
- 2 garlic cloves, minced
- 4 cups chicken broth
- 1/2 cup dry white wine
- 1 head cauliflower, trimmed and coarsely chopped
- 1/4 cup heavy cream
- Salt and freshly ground pepper, to taste
- 1/2 tsp. paprika
Sauté the onion and garlic
In a large saucepan over medium heat, melt the butter. Add the onion and garlic and sauté until nearly translucent, about 2 minutes.
Simmer the cauliflower
Add the broth, wine and cauliflower, increase the heat to medium-high and bring to a boil. Reduce the heat to low and simmer gently, uncovered, until the cauliflower is tender, about 20 minutes.
Puree the soup
Using a food processor or blender, process the soup to a smooth puree. Return the soup to the pan. Place over medium heat, stir in the cream and reheat to serving temperature. Season with salt and pepper. Ladle the soup into warmed bowls, sprinkle with the paprika and serve immediately. Serves 4.
Adapted from Williams-Sonoma Food Made Fast Series, Soup, by Georgeanne Brennan (Oxmoor House, 2006).