Nutrition balance score
Unbalanced
Glycemic Index
43
Low
Glycemic Load
19
Moderate
Nutrition per serving
Calories737.4 kcal (37%)
Total Fat52.7 g (75%)
Carbs39.6 g (15%)
Sugars14.9 g (17%)
Protein24.1 g (48%)
Sodium967.7 mg (48%)
Fiber4.6 g (16%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
olive oil
for drizzling
1 headcauliflower
roughly chopped into bite-size pieces, reserving 2 large florets for garnish later
kosher salt
pepper
to taste
3shallots
small diced
3 clovesgarlic
grated
½ cupdry white wine
4 Tbspunsalted butter
7 Tbspall-purpose flour
4 cupschicken stock
homemade or store-bought
1bay leaf
1 cupheavy cream
6 ozgouda
shredded, mild, plus more for topping
fresh chives
Sliced, for garnish
fresh dill
for garnish
Chili crisp
to taste
Lemon zest
taste
juice
to
Sourdough bread
for serving
Instructions
Step 1
Coat the bottom of a large pot over medium heat with olive oil.
Step 2
Add in shallots and garlic and season with salt and pepper. Cook until shallots are soft and translucent.
Step 3
Add in cauliflower and cook to just soften slightly, about 3-5 minutes.
Step 4
Deglaze with white wine and reduce by ¾.
Step 5
Add in butter and melt. Stir in flour until fully combined with the butter.
Step 6
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.
Step 7
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.
Step 8
Thinly shave the reserved cauliflower florets on a mandolin. Toss with chili crisp, lemon zest, lemon juice, and salt to taste.
Step 9
Serve soup topped with more grated gouda, chili crisp cauliflower, chives, dill and some sourdough on the side for dipping.
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