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  Cheddar-Cauliflower Soup
   Soups
   Williams-Sonoma Kitchen
   2/5/2008
Ingredients:
2 T olive oil
1 yellow onion, diced
1 head cauliflower, about 2 1/2 pounds, cut into florets
5 cups low-sodium chicken broth
2 cups heavy cream
2 tsp salt, plus more to taste
pepper to taste
8 ounces white cheddar cheese, shredded

Toasted, crusty bread
Instructions:
1. In large Dutch oven over medium-high heat, warm oil.
2. Add onion; cook, stirring occasionally, until tender, 5-7 minutes.
3. Add cauliflower; cook, stirring occasionally, until light golden brown, about 5 minutes.
4. Add broth, cream, & 2 tsps salt & pepper; bring to boil.
5. Reduce heat to low, simmer until cauliflower is easily pierced with fork, about 10 minutes.

6. Using immersion blender, blend soup to a fine puree, 3-5 minutes.
7. Add cheese; stir until melted & well combined with soup.
8. Adjust seasonings with salt & pepper.

Serve with toasted bread.

I have not tried this soup yet. 02/05/08
Serves 6-8
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