Cauliflower & Smoked Cheddar Soup

Creamy, smooth and lightly kissed with smoke — this soup is the perfect way to warm up on a cool autumn night.

Vegetable Oil – 2 Tble (30 ml)

Medium Yellow Onion, chopped fine – 1

Medium Stalk Celery, chopped fine – 1

Small Cauliflower, in 2” florets – approx 1 lb (450 g)

White Wine – 1 Cup (240 ml)

Garlic, minced – 1 clove

Bay Leaf – 1

Chicken or Vegetable Stock – 1 Quart (1 L)

Half & Half (10% Cream) – ¾ Cup (180 ml)

Egg Yolks, lightly beaten – 2

Worcestershire Sauce – 1 tsp (5 ml)

Cayenne Pepper – ¼ tsp (2 ml)

Smoked Cheddar – 5 oz (150 g)

Juice of ½ Lemon

salt and pepper – to taste

Heat the vegetable oil in a large saucepan over medium heat until shimmering. Add the onion and celery and sweat until translucent (no colour), about 3 to 4 minutes.

Add the cauliflower, wine, garlic and bay leaf, season with salt & pepper, stir once, then cover and cook for 5 minutes. Remove the lid, stir, and cook 5 minutes more.

Add the stock and bring to a boil over medium-high heat. Once boiling, reduce the heat to medium-low and simmer for 30 minutes, or until the cauliflower florets are tender. Remove from the heat and remove the bay leaf, then use an immersion blender or food processor to puree the soup smooth.

Lightly whisk the cream and egg yolks together. Stir in the Worcestershire sauce and cayenne.

Pour about 1 cup of the pureed soup into the yolk mixture while whisking briskly. When wellcombined, stir the yolk mixture back into the soup. Reheat the soup over med-low, stirring often to avoid scorching. Slowly incorporate the cheese, stirring well and allowing each addition to melt before adding more. Season with salt and pepper to taste. Finish with the lemon juice, then taste and season again.

Serve immediately with the garnish of your choice. The soup in the photo is topped with crispy hashbrowns, green onions and chili oil.

Serves 6 to 8

Recipe and photo by Theresa Carle-Sanders