Creamy, Garlicky Cauliflower and Cheddar Soup

配料

2 tablespoons extra-virgin olive oil, plus more to serve

1 large yellow onion, halved and thinly sliced

10 medium garlic cloves, smashed and peeled

Kosher salt and ground black pepper

½ teaspoon smoked paprika

3-pound head cauliflower, trimmed and cut into 1-inch florets

1 quart low-sodium chicken OR vegetable broth

8 ounces sharp white cheddar cheese, shredded (2 cups)

Optional garnish: Thinly sliced scallions OR hot sauce OR a combination

步骤

In a large pot over medium, heat the oil until shimmering. Stir in the onion, garlic and ½ teaspoon salt, then cover and cook, stirring occasionally, until the onion is softened but not browned, 6 to 8 minutes. Stir in the paprika and the cauliflower, then add the broth and 1 cup water. Bring to a simmer, then cover and cook until the cauliflower is fully tender, 15 to 20 minutes. Cool, uncovered, for about 5 minutes.

Using a blender and working in 2 or 3 batches to avoid overfilling the jar, puree the mixture with the cheddar until smooth. Return the soup to the pot and heat over low, stirring, until heated through; do not simmer. Taste and season with salt and pepper. Serve drizzled with oil and sprinkled with pepper.

备注

Cauliflower simmered until completely tender then pureed yields a luxe, velvety soup without any cream. A good dose of garlic and sharp cheddar cheese adds big flavor to the mild, subtly sweet vegetable. If you own an immersion blender and would like to puree the soup directly in the pot, do so after the cauliflower mixture has cooled for five minutes. Add all of the cheese to the pot, then blend; the texture will be a little less smooth than when processed in a conventional blender but the flavor still will be great.