Prep Time | 10 minutes |
Cook Time | 20 minutes |
Servings |
People
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- 1/4 cup Butter
- 1/4 sweet onion chopped
- 1 head Cauliflower chopped
- 4 cup herbed chicken stock
- 1/4 tbsp ground nutmeg
- 1 cup Heavy Cream whipping
- 1 cup shredded cheddar cheese
- Sea salt
- freshly ground black pepper
Ingredients
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- To a large stockpot over medium heat, add butter.
- Sauté onion and cauliflower until tender and lightly browned, about 10 minutes.
- Add chicken stock and nutmeg to pot and bring liquid to a boil.
- Reduce heat to low and simmer until vegetables are very tender, about 15 minutes.
- Remove pot from heat, stir in heavy cream and puree soup with immersion blender or food processor until smooth.
- Season soup with salt and pepper and serve topped with cheddar.