Cauliflower-Cheese Soup
Serves 4

1/2 a stick of butter
1 leek minced
1 medium, yellow onion, chopped
1 carrot, peeled and minced
1/4 cup all-purpose flour
1 tsp. tarragon
Pinch of thyme
1 cup dry white wine
6 cups chicken stock
1 head Cauliflower, steamed until tender in walnut sized pieces
1 cup whole milk
1 cup heavy cream
12 oz. grated cheese (Gruyere, Emmenthaler, Fontina Val d'Aosta - something from the mountains)
Salt and white pepper

Creamy soup, perfect with Cibatta loaf and an Alsatian Riesling

Melt the butter in a large high-sided pot. Add the leeks, carrots and onions and cook about 10 minutes, stirring occasionally. Stir in the tarragon and thyme. Add flour and cook, stirring constantly, for 1 minute. Reduce heat to medium and gradually stir in the wine and chicken stock. Season with salt and white pepper then add cauliflower. Simmer the soup uncovered, stirring occasionally for 30 minutes. Puree the soup in batches in a blender (or Cuisinart) and return to the pot. Stir in milk and cream. Mix cheese into soup after milk and cream have been added and heat until cheese is melted. Makes about 2 quarts.

Serving Suggestions and Tips: Essential's Cibatta loaf should be big enough to soak it all up. An Alsatian Riesling would be perfect with this one-course dinner.
Posted by Pat on November 29, 2006 4:30 AM

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