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Rec: Cauliflower and Cheese Soup

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Joined: Dec 9, 2005

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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.


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