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Cheesy Cauliflower Soup

Cheesy Cauliflower Soup


1 medium head fresh cauliflower, cut into florets
4-1/2 cups chicken stock
3 tablespoons butter
1 medium onion, chopped
1/2 cup flour
2 cups cream
1-1/2 teaspoon Dijon mustard
3 cups extra-sharp cheddar cheese, shredded
  Cheese and crisp bacon pieces for toppings

Cooking Instructions

Cook cauliflower florets in large saucepan of salted water for 5-6 minutes until tender but firm. Remove from water and drain. Using an immersion blender, blender, or food processor, puree cauliflower with stock at low speed in small batches until very smooth. In a large saucepan or Dutch oven, melt the butter. Add the onions and sauté until soft and golden brown. Whisk in flour and salt. Whisk in chicken stock and cauliflower puree until smooth. Bring to boil, continuously stirring until mixture begins to thicken. Reduce heat to medium, and stir in cream and mustard. Continue to stir and add shredded cheese in small batches and melt each batch before adding more. Ladle into bowls and top with cheese and bacon pieces. Tip: Use the sharpest cheese available. The flavor of a mild cheddar will be over-powered by the cauliflower.

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