Purple Cauliflower Chedder Soup

Recipe provided by Delilah Winder, Delilah's Southern Cuisine

Ingredients:

3 cups dice purple cauliflower
¼ cup butter
1 cup chopped onions
1 teaspoon minced garlic
2 tablespoons flour
2 cups half-and-half
3 cups chicken broth
¾ pound sharp Cheddar cheese, grated
½ teaspoon nutmeg
¾ teaspoon salt
½ teaspoon pepper
2 tablespoons Dijon mustard
Lump crab meat garnish
Lump diced yellow pepper garnish

Directions:

Blanch the purple cauliflower in boiling salted water, refresh under cold water, drain, and set aside. Melt the butter in a large saucepan, add the onions, and sauté until tender and translucent. Add the garlic and sauté 30 seconds. Add the flour and cook and stir 2 minutes. Whisking hard, add the half-and-half and chicken broth. Bring the mixture to a boil. Reduce to a simmer and stir in the cheese. Add the Dijon mustard. Lower the heat to be sure soup doesn’t boil again or it may curdle. Add the purple cauliflower and heat through. Garnish with additional shredded Cheddar, if desired.

Garnish

Garnish the soup with bits of yellow pepper and lots of lump crabmeat. If you prefer a smooth soup, puree the purple cauliflower with some of the liquid and stir into the rest of the soup.

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