Cheesy cream of cauliflower soup

Prep: 20 minutes

Cook: 30 minutes

Makes: 12 cups

You can make this soup with just the stems or with the whole head, leaves included. Don’t worry about exact measurements. For my money, the two most important things are seasoning and consistency, both of which you control after pureeing. Cut down on prep and cooking time by pulsing cauliflower in a food processor along with onion and celery into small, gravelly pieces.

1 stick (8 tablespoons) unsalted butter

½ large onion, cut into medium dice

2 ribs celery, cut into medium dice

1 ½ pounds cauliflower, roughly chopped

½ cup flour

2 quarts chicken broth, plus more as needed

½ to 1 pound grated sharp cheddar

Salt, white pepper and red pepper flakes, as needed

½ cup heavy cream, heated to near boiling on stovetop or in microwave

1. Melt butter in a large, heavy-bottomed saucepan over medium-high heat. Add onions, celery and cauliflower; cook, stirring, until onions are translucent, 3 to 5 minutes.

2. Stir in flour to form a roux. Continue cooking, stirring, to get rid of the floury flavor, 3 to 4 minutes.

3. Increase heat and stir in chicken broth. Heat to a boil, stirring and scraping bottom. Then reduce heat and simmer until vegetables are tender, 10 to 15 minutes. Continue stirring and scraping the bottom every couple minutes to prevent sticking and scorching.

4. Remove from heat; carefully puree in batches in a blender. Return soup to a clean pot; place over medium-high heat to rewarm.

5. Stir in cheese until incorporated. Stir in hot cream.

6. Add salt and white pepper as needed; garnish with red pepper flakes. Serve immediately.

Nutrition information per 1 cup serving: 229 calories, 18 g fat, 11 g saturated fat, 48 mg cholesterol, 9 g carbohydrates, 1 g sugar, 9 g protein, 186 mg sodium, 1 g fiber