- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 large onion,diced
- 2 tablespoons flour
- 3 cups chicken broth
- 1 large head cauliflower – golden color cauliflower if possible, cut into small florets
- 1 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 3 teaspoons dry mustard
- 1/2 cup sherry
- 1 1/2 cup milk
- 1 cup extra sharp cheddar cheese, shredded
- Croutons and minced parsley for garnish
In a heavy bottom put, cook the onion in the butter and olive oil until it’s softened. Stir in the flour and cook 1 minute. Add in the broth, about 3/4 of the cauliflower, salt, cayenne and mustard.
Let the soup simmer for 15 -20 minutes, until the cauliflower is very soft.
Puree the mixture using a hand immersion blender.
Add in remaining small florets and cook until tender.
Stir in the milk, cheese and sherry. Bring the soup to a simmer, do not boil.
Taste for seasoning and readjust with cayenne and salt. Serve with croutons and minced parsley.