Cauliflower Soup with Sharp Cheddar and Thyme
Makes 4 servings
This is an amazing recipe loosely adapted from Super Natural Everyday. Heidi has an additional part of the recipe for mustard croutons. I’m sure these are delicious, so if you want that extra crunch, it’s worth trying.
1 tablespoon unsalted butter
1 tablespoon olive oil (plus more for garnishing)
1 medium yellow onion, diced
1 large russet potato, peeled and cut into small cubes
1/2 teaspoon salt
2 cloves garlic, chopped
2 teaspoons fresh thyme leaves
1 quart chicken or veggie stock
2 1/2 cups chopped cauliflower florets (should be the same size as the potatoes)
2/3 cup finely shredded sharp cheddar cheese
2 teaspoons Dijon mustard
1. In a medium Dutch oven or lidded saucepan, heat the butter and olive oil over a medium flame. Cook the onions until soft, about 5 minutes. Add the potatoes, cover, and cook until just beginning to soften, about 4 minutes. Uncover, stir in the salt, garlic, thyme and broth. Bring to a boil. Cook for two minutes, then check the potatoes to make sure they are tender. If so, add the cauliflower, cover, and cook for another 5 minutes.
2. Remove from the heat and puree with an immersion or standing blender. Stir in half of the cheddar cheese and the mustard. Taste for seasoning and add more salt as needed.
3. Serve in individual bowls, topped with the remaining cheese and a good drizzle of olive oil.