Ingredients
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1 medium onion, finely chopped
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1 stalk celery, finely chopped
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1 head cauliflower, separated into florets
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1 tablespoon fresh thyme (leaves only)
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5 cups vegetable stock or 5 cups chicken stock (homemade or low sodium)
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1 cup 10% cream or 1 cup carnation 2% evaporated milk
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1/2 teaspoon dry mustard
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1 1/2 tablespoons Dijon mustard
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1 1/2 cups of extra old white cheddar cheese
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salt and pepper
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1 carrot, finely chopped
Instructions
- In large pot over medium heat, sauté onion, celery and carrot in olive oil until onion is translucent.
- Add cauliflower and thyme to pot and pour in the stock.
- Cover and bring to boil.
- Reduce heat to medium and cook until cauliflower is tender.
- Remove pot from heat.
- Working in batches, puree the mixture in a food processor or blender and return to the pot (I prefer it slightly chunky).
- Reduce heat to low and whisk in the cream, dry mustard, Dijon and cheddar.
- Heat thoroughly but do not let the soup boil.
- If you find the soup a bit thick at this point, add a little stock or water.
- Add salt (if necessary) and pepper.
- Serve.
- A pleasant variation: Substitute 1 cup of thinly sliced leeks for the onion and 1 1/2 cups of crumbled Stilton for the cheddar; add 3 tablespoons of Tawny port and garnish with freshly chopped chives.