What you need :
1 head of Caulilflower, cut into florets
olive oil
1 shallot bulb, fine diced
1 tsp garlic
1 tsp thyme
3 cups of chicken stock
3/4 cup of cream
1 1/2 cups of Irish white cheddar, shredded
1 TB onion powder
Gray sea salt
fresh cracked pepper
3 TB butter
good pinch of curry
In a pan, toss the cauliflower florets in about 2 TB of olive oil, sprinkle some dried thyme. Roast in a 375 degree oven until the cauliflower becomes lightly brown.
In a pot, with some olive oil, add shallot and 1 tsp Thyme, sauteed for about 3-5 minutes until the shallots have become translucent and fragrant.
Add 3 cups of chicken stock to the pot. Loosen the bots from the bottom. Add the cauliflower. Bring to a boil, then lower the temp to med-low and simmer for about 20 minutes.
Remove from heat. With a hand blender wand, puree cauliflower ( or use a blender)
Puree the cauliflower until creamy or the consistency you desire. I like mine creamy with a few chunkier bits left.
To the pot of cauliflower, add 3/4 cups of cream, the cheddar, onion powder, sea salt, crack pepper.
I like a thicker soup so I put a good heaping spoonful of flour in a bowl and mixed it with 1/4 cup of chicken stock to form a thick paste.
Add to the pot of soup , turn up heat to high and stir until thickens. Stir continuously so the soup doesn't burn on bottom. Like all sauces, cook long enough to remove the flour taste. When sauces, soups etc. taste like flour, it's because you didn't cook it long enough.
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| Flour - chicken stock paste |
Then Add the 3 TB butter and the curry.
* The curry is not going to taste of curry it just gives the soup more depth. I tried it before I added it and felt it needed something. Added the curry and it's what it needed.
Adjust salt, pepper, onion powder butter to your taste.
Enjoy Every Bite !
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