Busters Recipes

Cream of Cauliflower with Cheddar

4 cups canned low-sodium chicken broth
2 tablespoons unsalted butter
1 1/2 cups sliced onions (from the salad bar)
2 garlic cloves, peeled
2 tablespoons flour
4 cups precut cauliflower florets (from the produce department)
1 cup half-and-half or milk
1 bay leaf
1 teaspoon dried thyme leaves, crumbled
Salt
Cayenne pepper
6 ounces grated sharp Cheddar, or to taste
In a 4-cup Pyrex measuring cup, heat the 4 cups chicken broth in a microwave
oven on High 4 minutes, or until simmering.
Meanwhile, in a large saucepan or casserole, melt the 2 tablespoons butter
over moderate heat. Chop the 1 1/2 cups sliced onions and 2 whole garlic
cloves. Add the chopped onions and garlic to the pan and cook it, stirring
occasionally, 3 minutes. Add the 2 tablespoons flour and cook, stirring, 2
minutes. Add the 4 cups cauliflower, heated stock, 1 cup half-and-half, 1
bay leaf, 1 teaspoon thyme, salt and cayenne, and cover. Bring to a boil
over high heat and simmer, covered, stirring occasionally, for 10 minutes,
or until the florets are tender. Remove and discard bay leaf. With an
immersion blender, partially puree soup. Or, transfer 2 cups of the hot soup
to a blender and puree. Return the puree to the pan and rewarm over
moderately high heat, stirring, until hot. Remove the pan from the heat, and
stir in the 6 ounces Cheddar cheese, a little at a time, until melted. Taste
for seasoning and add salt and cayenne, if desired.

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