CAULIFLOWER CHEESE SOUP
Ingredients for 4 servings:
1 medium head cauliflower
4 tablespoons butter
1 yellow onion, sliced
1 leek, thinly sliced
1 quart chicken stock or water
1 teaspoon Kosher salt
2 egg yolks
1/4 cup whipping cream
1 teaspoon dry mustard dissolved in 1 tablespoon water
1 cup coarsely grated cheddar cheese (Vermont cheddar preferred)
Kosher salt and freshly grated white pepper, to taste
Garnish: grated nutmeg
Directions:
Trim the green leaves from the cauliflower and separate the florets. Rinse and drain them well. Heat the butter in a heavy saucepan, add the onions and leeks, cover the pan and cook slowly for 2 minutes to soften them. Uncover and add the cauliflower pieces, cover the pan and cook gently for 5 minutes. Pour in the stock or water and 1 teaspoon salt. Bring the liquid to a boil, reduce to a simmer and cook until the florets are tender, about 10 to 15 minutes.
Puree the soup and return it to the boil. Stir together the egg yolks and cream. Whisk in 1 cup of the hot soup before returning it all to the soup pot. Stir in the cheese and mustard solution. Reheat the soup taking care not to let it boil. Season to taste with salt and pepper. Serve with a grating of nutmeg over each bowl.
Adapted from A Passion for Cheese by Paul Gayler
