Cauliflower Soup with Sharp Cheddar and Thyme
- 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
- 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
- 2 teaspoons Dijon mustard
- This recipe is vegetarian
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Cauliflower florets (2 1/2 cups)
- Garlic (2 cloves)
- Russet potato, large (1)
- Thyme, fresh leaves (2 teaspoons)
- Yellow onion, medium (1)
- Canned Goods
Chicken or veggie stock (1 quart)
- Condiments
- Dijon mustard (2 teaspoons)
- Cooking & Baking
- Olive oil (1 tablespoon)
- Salt (1/2 teaspoon)
- Dairy
- Butter, unsalted (1 tablespoon)
- Cheddar cheese, sharp (2/3 cup)
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Published November 2, 2011 (1 year ago).
43 people saved this recipe.
