| INGREDIENTS 3 tbsp. unsalted butter 1 stalk celery - thinly sliced 2 carrots - julienned and cut into 1-inch strips (matchsticks) 2 shallots - minced 4 cloves garlic - minced 3 tbsp. all-purpose flour 4 c. low-sodium chicken broth 1 tsp. salt 1/2 tsp. garlic powder 1/2 tsp. ground black pepper 1/4 tsp. coriander 1/4 tsp. paprika 1/8 tsp. cayenne pepper 1 large head cauliflower - or 2 small/medium heads, cut into florets 1/2 c. heavy cream 1 c. grated cheddar or colby jack cheese Freshly chopped parsley - optional garnish INSTRUCTIONS In a large stockpot or dutch oven set over medium-low heat, add the butter. Once melted, add the celery and sauté for 3 minutes, and then add the carrot, shallot, and garlic. Sauté for 2 minutes. Add the flour. Whisk the flour until it turns golden brown, taking care not to burn. Gradually pour in the chicken broth, whisking continuously until combined. Turn heat up to medium and bring to a simmer. Add the salt, garlic powder, pepper, coriander, paprika, and cayenne pepper. Add the cauliflower, allow the soup to gently boil for 15 minutes, then remove 2 cups and puree in a food processor or blender until smooth. Return the mixture to the soup. |