|Image courtesy of Martha Stewart|
I'm not joking when I say I go NUTS for cool kitchen gadgets as gifts and my immersion hand mixer has to be one of my favorites and most used.
This soup is easy to make and pretty much done in 20 mins. I did add a 1/2 cup of cream to make it more velvety ... is that a word?
3 tablespoons unsalted butter
1 medium yellow onion, diced small
1 medium head cauliflower, trimmed and cut into 1 1/2-inch pieces
4 cups low-sodium veggie broth, plus more if desired
5 1/2 ounces sharp cheddar, grated (1 1/2 cups)
Coarse salt and ground pepper
1/2 cup of half n half or heavy cream
1/8 teaspoon cayenne pepper
In a large pot, melt butter over medium. Add onion and cook, stirring occasionally, until softened, 8 minutes. Add cauliflower and cook until just beginning to brown, 12 minutes. Add broth and 1 cup water; bring to a boil over high. Reduce heat and simmer until cauliflower is very tender, 20 minutes. Transfer mixture to a large bowl.
In batches, fill a blender halfway with mixture and puree until smooth (use caution when blending hot liquids). Return pureed soup to pot and add more broth or water for a thinner consistency, if desired. Heat over medium until warmed through; add cheese and stir until melted. Stir in 1/2 cup of cream or half n half. Season with salt and pepper. Serve sprinkled with cayenne.