Roasted garlic and cauliflower soup with aged cheddar from The Cheesemonger's Kitchen by Chester Hastings

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Notes about this recipe

  • TrishaCP on November 15, 2018

    This was tasty! But it definitely was better the day after cooking to allow the flavors to meld. This uses an intimidating amount of roasted garlic (or roasted garlic skins). I thought it would be an overpowering amount but it was pretty mellow. Other than roasting the garlic, the prep is simple and straightforward. It definitely needs the sharpest cheddar you can get for that cheese flavor.

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