Stir Up Supper
1:23PM February 1, 2013

Cauliflower Soup with Sharp Cheddar and Thyme

Recipe from Food Blog: www.BigGirlsSmallKitchen.com & Real-Life Notes from Jenn Hobby

 

Ingredients:

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 (Note 1)

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 (Note 2)

2 teaspoons Dijon mustard

 

Directions:

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.

 

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. Serve in individual bowls, topped with the remaining cheese and a good drizzle of olive oil. (Note 3)

 

Notes:

1. Thyme is fairly easy to grow at home in an herb garden. I try to grow a handful of different herbs each Spring in pots outside. It will save you money in the long run, since the grocery store charges an arm-and-a-leg for fresh herbs! But cooking with them makes all the difference in your recipes' flavor.

 

2. Purchase your cheeses in blocks and shred yourself. Saves money, lasts longer in your fridge and provides a good arm work out. (Kidding on last one.) 

 

3. Buy some fresh bread from the bakery for dipping and pair with a simple salad.

 

Enjoy! With love, Jenn