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Rec: Cauliflower and Cheese Soup
Joined: Dec 9, 2005
Posted to Thread #19810 at 3:17 pm on Jan 20, 2011
Cauliflower and Cheese Soup
2 tbsp olive oil
1 yellow onion, sliced
3 cloves garlic, minced
1/2 tsp caraway seeds
2 lbs. cauliflower, stemmed and cut into florets (see notes below)
4 cups vegetable stock or prepared broth
1 cup shredded sharp cheddar cheese
salt and freshly ground pepper
1/4 cup crumbled blue cheese
1 tbsp finely chopped fresh flat-leaf (Italian) parsley
In a soup pot over medium-high heat, warm the oil. Add the onion and saute until softened and very lightly colored, about 5 minutes. Add the garlic and caraway seeds and saute for 1 minute. Do not let the garlic burn.
Add the cauliflower and stock and bring to a simmer. Reduce the heat to medium and cook until the cauliflower is softened, 20-25 minutes. Remove from the heat.
In a blender or food processor (Patís note: I used an immersion blender) puree the soup in batches until the cauliflower is smooth and the soup has a creamy consistency, then return the soup to the pot. Alternatively, process with a handheld blender in the pot until the desired consistency is reached. Whisk in the Cheddar cheese to completely incorporate. Season to taste with salt and white pepper.
Return the soup to medium heat and cook until heated through, about 2 minutes. To serve, ladle the soup into warmed bowls and sprinkle with the blue cheese, and a pinch of parsley. Serve immediately.
Makes 4-6 servings.
Notes accompanying the recipe: Cauliflower has a delicious, mild flavor that marries nicely with cheese and makes a wonderful soup. Select firm, tight cauliflower heads free of brown spots, avoiding those with loosely packed florets. Remove any green leaves from the head, and using a small, sharp knife, separate the head into florets. Cut away any tough hard stem ends and discolored areas and discard. Leave any tender stems attached to the florets.
Source: Williams-Sonoma Soup cookbook by Diane Rossen Worthington
Patís notes: For Cookbook Club I prepared the soup in the morning up to the point of blending it. Transported it then reheated it gently then added the cheddar cheese and proceeded with the remaining garnishes at serving time. I think some small crispy croutons (even garlicky ones) would be a nice garnish as well.
Other messages in this thread:
- 19810. ISO ideas for blue cheese.... - Heather_in_SF - 2:02am on 01/20/11 (33)
- Spinach Gnocchi with Gorgonzola Cream Sauce-love this and would be fine with blue [LINK] - Melissa Dallas - 2:14am on 01/20/11
- REC: Fig & Walnut Pasta with Gorgonzola - judy-mass - 2:31am on 01/20/11
- Not T&T, but it looks great...REC: Polenta Gratin with Gorgonzola - judy-mass - 2:33am on 01/20/11
- Make some blue cheese dressing for buffalo wings and celery on the side. Shame on me!! [NT] - FloriSandy - 3:38am on 01/20/11
- REC: Arugula, Pear, Walnut & Bleu Cheese Salad - Steve2 in LA - 4:24am on 01/20/11
- REC: Fresh Fig, Blue Cheese and Fennel Pizza - Steve2 in LA - 4:31am on 01/20/11
- Ooh - I love both those cheeses - the Moody Blue is insane - I have some in the refrigerator right - Meryl - 4:41am on 01/20/11
- Penne with Tomatoes, Herbs and Blue Cheese - I do something similar to this - but I add mushrooms, [LINK] - Meryl - 4:49am on 01/20/11
- From my to-try list: Potato-Gorgonzola Gratin [NT] [LINK] - Meryl - 4:52am on 01/20/11
- Another on my list: Buffalo Chicken Panini with Blue CHeese [NT] [LINK] - Meryl - 4:55am on 01/20/11
- Simple and really yummy: Blue Cheese Fettuccine - desertjean - 7:22am on 01/20/11
- Love, love this REC: Cobb Pasta Toss [LINK] - colleenmomof2 - 12:13pm on 01/20/11
- Rec: Cheddar Cheese Crackers (use your blue cheese), store logs of these in freezer for future use - Pat-NoCal - 2:40pm on 01/20/11
- Rec: Spinach Salad with Pear and Avocado [LINK] - Pat-NoCal - 2:52pm on 01/20/11
- Rec: Blue Cheese Straws, TDF! [LINK] - Marianne - 3:05pm on 01/20/11
- Gotta try these - thank you! [NT] - deb-in-MI - 3:42pm on 01/20/11
- Rec: Cauliflower and Cheese Soup - Pat-NoCal - 3:17pm on 01/20/11
- Rec: Yukon Gold Potato and Wild Mushroom Gratin with Blue Cheese [LINK] - Pat-NoCal - 3:19pm on 01/20/11
- Romaine Wedges with Tangy Blue Cheese Vinaigrette. Delish. [NT] [LINK] - Pat-NoCal - 3:24pm on 01/20/11
- Chicken with Marsala, Mushrooms&Gorgonzola, Herbed Balsamic Chicken w/ Blue Cheese, Bacon-Topped - Curious1 - 3:48pm on 01/20/11
- Giada's Blue Cheese-stuffed Artichokes [NT] [LINK] - Joe - 4:23pm on 01/20/11
- Not a recipe, but I love blue cheese and mushroom paninis. [NT] - Carianna in WA - 4:29pm on 01/20/11
- Blue Cheese-stuffed Bacon Sliders with Pears and arugula [NT] [LINK] - Joe - 5:11pm on 01/20/11
- great suggestions. we should put this in Favorite Threads. [NT] - AngAk - 6:18pm on 01/20/11
- and this weight watchers pasta is quite nice from Dawn NY [NT] [LINK] - AngAk - 6:21pm on 01/20/11
- Rec: Sylvia's Domain Chandon Cheese Spread. I pipe it on endive leaves and garnish with extra [LINK] - barb_b - 7:24pm on 01/20/11
- Broccoli Blue Cheese Bake - juliebug - 4:15pm on 01/21/11
- Wow, I am blown away by all of your excellent recipes!!! Thank you! now, where to start.... [NT] - Heather_in_SF - 7:44pm on 01/21/11
- I think your first step will be to buy more blue cheese. 12# ain't enough. [NT] - MarilynFL - 7:55pm on 01/21/11
- Try home-made potato chips with blue cheese melted on top (Magnolia Grill) [NT] - MarilynFL - 8:10pm on 01/21/11
- AAAK! these sound terrific! I may have to do this tonight. - Heather_in_SF - 10:19pm on 01/24/11
- Allrightythen, since you're getting more blue cheese you must make [LINK] - orchid - 8:35pm on 01/21/11