Ingredients
1 yellow onion, chopped
2 tablespoons olive oil
1 carrot, grated
1 head cauliflower, steamed until al dente and chopped (fine or coarsely ... up to you!) RESERVE broth!
1/2 teaspoon white pepper
1/2 teaspoon sea salt
1 tablespoon butter
1-2 tablespoons flour (gravy flour is easier to incorporate, but regular flour will be fine, too)
2-3 cups veggie broth (or chicken broth)
1/4 cup dry sherry
1/2 cup half and half (or milk)
1 cup grated white cheddar cheese Directions
In a large pot over medium-high heat, cook onion in olive oil until translucent. Add carrots and continue to cook for a few minutes longer. Add 1 tablespoon butter and sprinkle flour, salt and pepper over onion, carrot mixture. Cook over medium high heat, for about 3-5 minutes, stirring all the while to slightly brown flour. Slowly add veggie broth (or chicken broth) and stir with a wire whisk to incorporate flour. Add milk or half and half, sherry and cauliflower. Stir well. Add grated cheddar and stir until heated through and melted. Serve piping hot.
*Add more milk or broth to adjust consistency if soup is too thick.
1 yellow onion, chopped
Lamorinda Weekly, Moraga CA