Categories: Soup

Ingredients

• 2 tbsp. unsalted butter
• 1 small onion, chopped
• 2 garlic cloves, smashed
• 1 small head cauliflower, florets chopped
• 1 bay leaf
• 1 tsp chopped fresh rosemary
• Kosher salt and black pepper
• 3 tbsp. flour
• 4 cups chicken broth
• 1 cup milk
• 1 1/2 cups grated white Cheddar
• 1 tbsp. dry sherry
• Freshly grated nutmeg
• Cheese straws, for serving

Directions

1. Melt the butter in a Dutch oven over medium-high heat. Add the onion and garlic; cook, stirring, until they start softening, about 4 minutes. Add the cauliflower, bay leaf, rosemary, 1 tsp salt and a few grinds of pepper. Cook, stirring, until the cauliflower starts browning, 5 minutes. Stir in the flour until absorbed, about 1 minute. Add the chicken broth and milk; bring to a boil. Reduce the heat; simmer until the cauliflower is tender, 30 minutes. Remove the bay leaf.

2. Puree the soup in the pot with an immersion blender. Return heat to medium. Stir in the cheese until melted; add up to 1 cup water if the soup is too thick.

3. Add the sherry; season with salt and pepper. Sprinkle with nutmeg and serve with cheese straws.

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