Cauliflower Beer Soup

Cauliflower is one of my favorite vegetables, so on a cold day, what better way to eat my cauliflower? Soup is such a great comfort food. When it’s snowing in Michigan in April, you kind of have to just go with it, so… soup’s on!

INGREDIENTS

2 Tbsp butter
4 ounces bacon, chopped, optional
1 medium onion, chopped
1 medium carrot, chopped
1 medium celery rib, chopped
1 Tbsp minced garlic
Salt
black pepper
1 small cauliflower, cored and chopped
2 12-ounce cans domestic beer
4 cups vegetable or chicken stock
1 bay leaf
Pinch of cayenne pepper
1 Tbsp mustard
8 ounces sharp cheddar cheese, grated
2 Tbsp cornstarch
Chopped fresh thyme and bacon for garnish

DIRECTIONS

• Put the butter in a large pot over medium heat. When it melts, add the bacon (if you’re using it) and cook until it begins to brown, about 5 minutes. Add the onion, carrot, celery, garlic and some salt and pepper and cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes.

• Add the cauliflower, beer, stock, bay leaf and cayenne. Bring to a boil, then adjust the heat so the mixture bubbles steadily; cover and cook until the cauliflower is very tender, 10 to 15 minutes. Remove and discard the bay leaf. Stir in the mustard, and purée the soup with an immersion blender or semi-purée it with a potato masher.

• Toss together the cheddar and cornstarch. Add the cheese mixture to the soup a handful at a time, stirring all the while, until it’s well incorporated and the soup is smooth. Serve hot, garnished with the herb.