Written By Guest Writer Recipes / Soup Oct 14, 2011 Cauliflower & Smoked Cheddar Soup SHARE VIA: Facebook Twitter PinterestCreamy, 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 – 1Medium Stalk Celery, chopped fine – 1Small Cauliflower, in 2” florets – approx 1 lb (450 g)White Wine – 1 Cup (240 ml)Garlic, minced – 1 cloveBay Leaf – 1Chicken or Vegetable Stock – 1 Quart (1 L)Half & Half (10% Cream) – ¾ Cup (180 ml)Egg Yolks, lightly beaten – 2Worcestershire Sauce – 1 tsp (5 ml)Cayenne Pepper – ¼ tsp (2 ml)Smoked Cheddar – 5 oz (150 g)Juice of ½ Lemonsalt 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 8Recipe and photo by Theresa Carle-SandersrecipeSoup SHARE VIA: Facebook Twitter Pinterest Written By: Guest Writer We get many people writing guest articles for us, as well as past contributors. This is the Guest ... Read More You may also like Dessert / Recipes July 13, 2020 Panna Cotta with Balsamic Roasted Strawberries and Basil Sugar Story and recipe and photography by: Isabelle Bulota Strawberry season has arrived! There is so much we can do with this delicious, beautiful ... Read More Bar / Recipes February 27, 2020 Kuma Bitters For those who can’t be bothered to finesse and monitor the blending process of the three-jar method written about in March| April’s Bar 101, here ... Read More Appetizer / Main course / Recipes December 30, 2019 Spinach and Herb Pesto Spinach and Herb Pesto Makes about 1 cup. 1½ cups finely chopped spinach 1½ cups chopped parsley 2 Tbsp lemon juice, about half a lemon 1 jalapeño ... Read More Appetizer / Main course / Recipes December 30, 2019 One Perogy Two Perogy Perogies with Potato and Wild Mushroom, or Two Cheese Filling This is my recipe for perogies with a fluffy, mashed-potato-infused dough—one ... Read More Books / Recipes / Review October 20, 2019 Cedar + Salt, Vancouver Island Recipes from Forest, Farm, Field and Sea It often surprises me how easy it can be to take for granted, or even forget, just how incredible this island is. Sometimes it is a visitor who helps ... Read More Appetizer / Recipes September 3, 2019 Sophie Fenlon’s Cervelle de Canut A lyonnaise cheese dip, literally translating to “silk worker’s brain” named after the “canuts” the silk workers of 19th century Lyon. ... Read More Comments are closed.