Ingredients
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3 tablespoons butter
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1 small white onion, chopped
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2 garlic cloves, minced
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4 cups chicken broth (or vegetable broth)
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1/2 cup dry white wine
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1 head cauliflower, broken into small flowerets
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1/2-1 teaspoon curry powder
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1/4 teaspoon white pepper
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1/2 teaspoon white sugar
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salt, as needed, to taste
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1 cup light cream
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1 cup shredded cheddar cheese
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1 carrot, peeled and chopped
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1 celery rib, chopped
Instructions
- In a large soup pot over medium heat, melt butter; add onion, celery, carrot and garlic. Sautee 5-7 minutes or until softened (do not let garlic burn).
- Add broth, wine, cauliflower, curry powder, white pepper and sugar to the pot. Bring to a boil; reduce heat and cook for 10-12 minutes or until all vegetables are very soft.
- Puree using an immersion blender, or blender/food processor until smooth; should be fairly thick.
- Return to pot on low heat, and stir in the light cream and cheese. Stir until heated through and cheese is melted.
- Salt to taste.
- Serve.