Cheddar And Cauliflower Soup

• kosher salt
• 1/2 head cauliflower, cored and cut into 1 1/2 inch florets
• 2 T unsalted butter
• 1 medium yellow onion, diced
• 1 clove garlic, minced
• 2 T all purpose flour
• 1/4 tsp freshly grated nutmeg
• 1/8 tsp cayenne
• 2 cups chicken browth
• 1/2 cup heavy cream
• 3 sprigs fresh thyme
• 4 cups grated sharp white cheddar (about 14 oz)
• freshly ground black pepper

1. Bring a large pot of salted water to a boil. boil the cauliflower until tender, about 4 minutes. Drain and let cool slightly. Trim the stems from 18 of the cauliflower pieces and cut the crowns into mini florets about 1/2" wide; set aside. Reserve the trimmed stems with the remaining larger pieces.
2. Melt the butter in a 4qt saucepan over medium low heat. Add the onion and 1/4 tsp salt and cook, stirring frequently, until soft, 10 to 12 minutes.
3. Add the garlic and cook until the aroma subsides, 2 to 3 minutes. Increase the heat to medium, add the flour, nutmeg, and cayenne and cook for 3 minutes, stirring constantly. Whisk in the broth, cream, and 2 cups water. Add the thyme and bring to a simmer. STir in the cheese until melted and simmer for 5 min to develop the flavors. Remove and discard the thyme stems and stir in the larger cauliflower pieces and reserved stems. Working in batches, puree the soup in a blender. REturn soup to pot, season with salt and pepper. Add the mini cauliflower florets and reheat gently before serving.

kosher salt, cauliflower, t, yellow onion, clove garlic, t, nutmeg, cayenne, chicken browth, heavy cream, thyme, grated sharp, freshly ground black pepper

Taken from www.epicurious.com/recipes/member/views/cheddar-and-cauliflower-soup-50017295 (may not work)