Wednesday, July 21, 2010
Cauliflower and Blue Cheese Soup
4 Tbsp Unsalted Butter
1 Large Sweet Onion, chopped
2 bay leaves
2 cloves of garlic
1 Medium head Cauliflower, cored and cut into 1" piece flowerets
2 ribs celery, thinly sliced
4 cups vegetable broth (canned or homemade)
2 cups half and half
1 Tbsp cornstarch
1/4 tsp white pepper
1/2 to 3/4 cups blue cheese
such as: Gorgonzola, Danish blue cheese, Stilton, or Blue Costello
1/8 tsp kosher salt
Chopped fresh basil
blue cheese crumbles
Can also add a few fresh made croutons or a few crosstini.
In a stockpot or large saucepan, heat butter;add onion and garlic, saute until soft. Add the cauliflower and celery; cook for 3-4 minutes, stirring often. Add broth and bay leaves. Cook on medium heat until cauliflower is soft, about 5-8 minutes. Remove bay leaves. Transfer to food processor or blender in batches. Return to pot. Or use a hand held immersion blender, and puree until smooth.
Mix cornstarch into half and half. Add mixture to pot, with pepper, blue cheese, and salt. Taste, add more salt and pepper, if desired. Bring to simmer on low-medium heat, until thickened. Be careful because of half and half not to burn bottom of pot or overheat and cause curdling. Serve with garnish of choice.
Recipe and photos by Marie at Best Wishes Marie... just a person "trying to make sense of it all."
one letter at a time. Thanks, Marie!