1(3 lb.)head of cauliflowerroughly chopped into bite-size pieces, reserving 2 large florets for garnish later
Kosher salt and pepperto taste
3shallotssmall diced
3clovesgarlicgrated
½cupdry white wine
4Tbspunsalted butter
7Tbspall-purpose flour
4cupschicken stockhomemade or store-bought
1bay leaf
1cupheavy cream
6ozshredded mild goudaplus more for topping*
Sliced fresh chivesfor garnish
Fresh dillfor garnish
Chili crispto taste
Lemon zest and juiceto taste
Sourdough breadfor serving
Instructions
Coat the bottom of a large pot over medium heat with olive oil.
Add in shallots and garlic and season with salt and pepper. Cook until shallots are soft and translucent.
Add in cauliflower and cook to just soften slightly, about 3-5 minutes.
Deglaze with white wine and reduce by ¾.
Add in butter and melt. Stir in flour until fully combined with the butter.
Add in chicken stock and stir to combine. Toss in bay leaf. Bring to a boil, stirring constantly, and reduce heat to medium low. Let simmer and thicken for 25-30 minutes, stirring every now and then.
Remove the bay leaf. Turn heat to low and stir in cream. Add in cheese and stir to melt. Season to taste with more salt and pepper, if needed.
Thinly shave the reserved cauliflower florets on a mandolin. Toss with chili crisp, lemon zest, lemon juice, and salt to taste.
Serve soup topped with more grated gouda, chili crisp cauliflower, chives, dill and some sourdough on the side for dipping.
Video
Notes
*You can also do 3oz smoked gouda, and 3oz mild gouda if you want a fun smokey taste :)