Today's Paper Digital FAQ Obits Newsletters ✅NWA Vote Covid Classroom Coronavirus Cancellations NWA Screening Sites Virus Interactive Map Coronavirus FAQ Crime Razorback Sports Today's Photos Puzzles
story.lead_photo.caption Cheesy Cauliflower Soup. MUST CREDIT: Photo by Tom McCorkle for The Washington Post.

This cauliflower soup takes inspiration from Welsh rarebit, a classic pub dish of piping hot cheese sauce spiked with beer spooned over thick toast. In this iteration, it's the cauliflower that gets the rarebit treatment, resulting in a soup that is cheesy and slightly bitter from the beer. Mustard and Worcestershire sauce add depth, and sharp cheddar cheese delivers a tangy zing.

I've served this soup with pretty pieces of cauliflower floating in the creamy base. I've also whirred the vegetable in my blender for a smooth soup served in small sipping cups, as prelude to dinner.

It looks pretty with a shower of chives on the top or a floating crouton.

Cheesy Cauliflower Soup

2 tablespoons olive oil or vegetable oil

2 cups diced onion (from 1 large)

1 teaspoon kosher salt, divided use

4 cups cauliflower florets (about 1 medium head)

2 cups chicken broth or vegetable broth

3 tablespoons unsalted butter

3 tablespoons all-purpose flour

2 cups whole milk, warmed

½ cup dark beer, such as Guinness

1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme

1 tablespoon Worcestershire sauce

1 teaspoon dry mustard

¼ teaspoon freshly ground black pepper

2 cups grated sharp cheddar cheese

In a 5-quart stockpot over medium heat, heat the olive oil until shimmering. Add the onion and ½ teaspoon salt, stir and cook until the onion turns slightly golden, about 10 minutes. Add the cauliflower, stir everything together to coat with the oil, cook for an additional 3 to 4 minutes, add the broth and bring to a boil. Reduce the heat to medium-low so the liquid is just simmering. Cover the pot and cook until the cauliflower is fork-tender, 7 to 10 minutes.

While the cauliflower cooks, in a small saucepan over medium-high heat, melt the butter until foaming. Sprinkle the flour over the melted butter and whisk until smooth, forming a roux. Reduce the heat and continue to whisk until the roux turns golden brown, about 7 minutes. Add the warmed milk in a stream, whisking until thick and smooth. Add the beer, whisking until smooth, and bring to a simmer, warming just until the bubbles have dispersed, 2 to 3 minutes.

Using a rubber spatula, scrape the beer sauce into the soup and stir until smooth. Add the remaining ½ teaspoon salt, the thyme, Worcestershire, mustard, black pepper and cheese. Stir and heat until a silky cheese soup surrounds the cauliflower, 3 to 4 minutes. Serve hot.

Makes 8 servings.

Nutrition information: Each serving contains approximately 280 calories, 12 g protein, 19 g fat, 16 g carbohydrate (7 g sugar), 40 mg cholesterol, 410 mg sodium and 3 g fiber.

Carbohydrate choices: 1

Sponsor Content


COMMENTS - It looks like you're using Internet Explorer, which isn't compatible with our commenting system. You can join the discussion by using another browser, like Firefox or Google Chrome.
It looks like you're using Microsoft Edge. Our commenting system is more compatible with Firefox and Google Chrome.