Try this Cheesy Cauliflower Soup recipe, or contribute your own.
Suggest a better descriptionIn a 5-quart stock pot over medium heat, heat the olive oil until shimmering. Add the onion and ½ teaspoon salt, stir and cook until the onion turns slightly golden, about 10 minutes. Add the cauliflower, stir everything together to coat with the oil, cook for an additional 3 to 4 minutes, add the broth and bring to a boil. Reduce the heat to medium-low so the liquid is just simmering. Cover the pot and cook until the cauliflower is fork-tender, 7 to 10 minutes.
While the cauliflower cooks, in a small saucepan over medium-high heat, melt the butter until foaming. Sprinkle the flour over the melted butter and whisk until smooth, forming a roux. Reduce the heat and continue to whisk until the roux turns golden brown, about 7 minutes. Add the warmed milk in a stream, whisking until thick and smooth. Add the beer, whisking until smooth, and bring to a simmer, warming just until the bubbles have dispersed, 2 to 3 minutes.
Using a rubber spatula, scrape the beer sauce into the soup and stir until smooth. Add the remaining ½ teaspoon salt, the thyme, Worcestershire, mustard, black pepper and cheese. Stir and heat until a silky cheese soup surrounds the cauliflower, 3 to 4 minutes. Serve hot.
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Serving Size: 1 (174g) | ||
Recipe Makes: 1 | ||
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Calories: 692 | ||
Calories from Fat: 582 (84%) | ||
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Amt Per Serving | % DV | |
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Total Fat 64.7g | 86 % | |
Saturated Fat 26.8g | 134 % | |
Monounsaturated Fat 29.8g | ||
Polyunsanturated Fat 4.5g | ||
Cholesterol 97.7mg | 30 % | |
Sodium 494mg | 17 % | |
Potassium 285.3mg | 8 % | |
Total Carbohydrate 24.6g | 7 % | |
Dietary Fiber 1.1g | 4 % | |
Sugars, other 23.5g | ||
Protein 5.5g | 8 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 692
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