Inspired by Welsh Rarebit, a Cheesy Cauliflower Soup Dishes Up Comfort for a Crowd

washingtonpost.com

Beth Holstein

2 tablespoons olive oil or vegetable oil

2 cups (10 ounces) diced onion, 1 large

subheading: AD:

1 teaspoon kosher salt, divided

4 cups (16 ounces) cauliflower florets, 1 medium

2 cups (16 ounces) low-sodium chicken broth or vegetable broth

3 tablespoons unsalted butter

3 tablespoons all-purpose flour

2 cups whole milk, warmed

½ cup dark beer, such as Guinness

1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme

1 tablespoon Worcestershire sauce

1 teaspoon dry mustard

¼ teaspoon freshly ground black pepper

2 cups (8 ounces) grated sharp cheddar cheese

Directions at washingtonpost.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer