Inspired by the quintessentially English side dish of Cauliflower & Cheese, this luxuriously creamy Cauliflower & Gorgonzola Soup with Chives is a new spin on the traditional British classic. Hearty, rich and satisfying, this soup is as simple to make, as it is unbearably delicious. An elegant start to any meal, this soup is comfort food in a bowl.
Creamy Cauliflower & Gorgonzola Soup with Chives
Serves 6
1 head of cauliflower, chopped into florets
1 tbsp vegetable oil
1 yellow onion, chopped
2 cloves garlic, chopped
1 leek, chopped
3 stalks celery, chopped
1 baking potato, diced
2 cups chicken broth
1/4 cup dry sherry
1 tsp grated nutmeg
2 tsp white pepper
1/2 cup whole milk
1 tsp salt
1/2 cup heavy cream
6 oz Gorgonzola cheese
1/4 cup chopped fresh chives, for garnish
Heat the oil in a large saucepan over medium heat. Add the onion, garlic, leeks and celery and cook, stirring, until tender, about 5 minutes. Add the diced potato, chicken broth, cauliflower florets, nutmeg and sherry. Bring to a boil, then simmer over low heat, stirring occasionally until both the potatoes and cauliflower are tender, then remove from heat.
Purée the cauliflower mixture in batches using a food processor or blender, then transfer back to the pot, and warm over medium-low heat. Season with white pepper and salt to taste. Stir in the milk and cream, then crumble in the Gorgonzola. Heat the soup through until the cheese melts, stirring frequently, but don't it to boil. To serve, ladle the soup into warmed bowls, and garnish with chopped chives.
2 tsp white pepper
1/2 cup whole milk
1 tsp salt
1/2 cup heavy cream
6 oz Gorgonzola cheese
1/4 cup chopped fresh chives, for garnish
Heat the oil in a large saucepan over medium heat. Add the onion, garlic, leeks and celery and cook, stirring, until tender, about 5 minutes. Add the diced potato, chicken broth, cauliflower florets, nutmeg and sherry. Bring to a boil, then simmer over low heat, stirring occasionally until both the potatoes and cauliflower are tender, then remove from heat.
Purée the cauliflower mixture in batches using a food processor or blender, then transfer back to the pot, and warm over medium-low heat. Season with white pepper and salt to taste. Stir in the milk and cream, then crumble in the Gorgonzola. Heat the soup through until the cheese melts, stirring frequently, but don't it to boil. To serve, ladle the soup into warmed bowls, and garnish with chopped chives.
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