Recipe by less2saw
I use a large head of cauliflower because Adam thinks that this is the main course as well as appetizer and bed time snack. Normal people would only use about 3 cups of flowerettes (1/2 large head), if you cut back the cauliflower you may want to adjust the stock slightly. Serve this with warm buns.
- 1360.77 g cauliflower, flowerettes
- 946.36 ml chicken stock
- 236.59 ml sweet onion, chopped
- 59.14 ml butter
- 59.14 ml flour
- 709.77 ml light cream
- 473.18 ml cheddar cheese
- 4.92 ml salt
- 4.92 ml pepper
- 2.46 ml nutmeg, fresh grated
Directions See How It's Made
- Break the cauliflower down into small flowerettes, chop some of the stems up into bite size pieces.
- Set the stock on the stove to boil.
- Add the chopped onions to the broth and season with salt and pepper. Let this boil until the onions are transparent.
- Add the cauliflower flowerettes and turn the heat down to a simmer. Cover the pot and keep at a simmer.
- Meanwhile, make a roux of the flour and butter over medium-low heat. Cook this while whisking until the flour slightly changes color (whisk constantly so it doesn't burn, and make sure it doesn't burn).
- Add the cream slowly, whisking in between each addition so that the lumps come out and the roux stays smooth. This mixture should always come back to a boil once the milk has been stirred in well, if it doesn't, turn the heat up!
- When all the cream has been added and the roux is thick and smooth (about the consistency of thick pudding) add it to the soup.
- Stir the soup well to incorporate the cream, and keep stirring until it comes up to a boil.
- Add the cheese, turn the heat down to low, cover and bring to a slow boil. Stir frequently so it doesn't burn on the bottom.