Indulge in a symphony of flavors with our creamy cauliflower soup, artfully paired with crispy blue cheese fritters. This culinary masterpiece offers a delightful balance of textures and tastes, sure to tantalize your palate. The velvety soup, crafted with roasted cauliflower, aromatic leeks, and a touch of nutmeg, provides a comforting warmth, while the golden-brown fritters, bursting with tangy blue cheese, add a savory crunch. Whether you're seeking a cozy meal on a chilly evening or an impressive dish to grace your dinner table, this cauliflower soup with blue cheese fritters is a must-try.
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CAULIFLOWER SOUP WITH BLUE CHEESE
Make and share this Cauliflower Soup With Blue Cheese recipe from Food.com.
Provided by Linky
Categories Cauliflower
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Saute the garlic and leek in butter until translucent.
- Pour in vegetable broth; add cauliflower florets.
- Bring to boil; reduce heat to medium-low, cover and cook for 10-15 minutes until cauliflower is crisp-tender.
- Transfer 1 cup of broth to bowl; whisk in cornstarch or potato starch flour to make a slurry; set aside.
- Using an immersion blender, puree the soup in the pot until creamy.
- Whisk the slurry into the pot and heat; fold in blue cheese and parsley.
- Simmer for an additional 5 - 10 minutes.
- Garnish with bacon crumbles and additional blue cheese to serve.
CHEESY CAULIFLOWER SOUP
Provided by Ree Drummond : Food Network
Categories appetizer
Time 50m
Yield 10 servings
Number Of Ingredients 13
Steps:
- In a large pot, fry the bacon pieces over medium-high heat until crisp. Drain the bacon on a paper towel and set aside. Pour off the grease and return the pot to the stove.
- Add the onions to the pot and cook over medium-high heat for 3 to 4 minutes. Add the cauliflower, sprinkle with the Cajun spice and 1/2 teaspoon black pepper and cook, stirring, until the cauliflower starts turning golden brown, another 3 to 4 minutes. Stir in the chicken broth, bring to a boil, reduce the heat to a simmer and cook for 15 minutes.
- Use an immersion blender to puree the mixture slightly, or all the way if you prefer. (Or use a regular blender; just don't fill too full.)
- In a separate saucepan or skillet, melt the butter. Sprinkle in the flour and whisk to form a paste. Pour in the milk, then continue cooking until it thickens. Remove from the heat and stir in the half-and-half.
- Pour the white sauce into the soup. Turn the heat to medium high and bring back to a boil for 3 to 5 minutes. Reduce the heat to low, stirring in the cheese and sour cream until the cheese is fully melted. Stir in the parsley.
- Taste and adjust the seasoning. Serve with a little extra cheese, a sprinkle of bacon and a sprinkle of parsley.
CAULIFLOWER CHEESE SOUP
Throw a new spin on this comforting classic by blending into a smooth and creamy soup
Provided by Good Food team
Categories Lunch, Soup
Time 45m
Yield Serves 6 adults, or 4 adults and 4 kids
Number Of Ingredients 7
Steps:
- Heat the butter in a large saucepan. Tip in the onion and cook until softened, about 5 mins, stirring often. Add the cauliflower, potato, stock, milk and seasoning. Bring to the boil, then reduce the heat and leave to simmer for about 30 mins until the cauliflower is soft and the potato almost collapsing.
- Whizz in a food processor or crush with a potato masher until you get a creamy, thick soup. Top up with more milk to thin a little if serving in mugs. You can make ahead up to 2 days in advance, cool, cover and leave in the fridge until needed, or freeze for up to 1 month. When ready to serve, warm through, ladle into mugs or bowls, top with the cheese pieces, then stir through before eating.
Nutrition Facts : Calories 188 calories, Fat 10 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 9 grams sugar, Fiber 3 grams fiber, Protein 13 grams protein, Sodium 0.82 milligram of sodium
Tips:
- Choose the right cauliflower. For the best flavor, choose a head of cauliflower that is fresh and firm, with no brown spots or wilting leaves.
- Use a variety of cheeses. This recipe uses a combination of blue cheese, Parmesan, and Gruyère, but you can use any type of cheese that you like. Just make sure to use a cheese that melts well.
- Don't overcook the cauliflower. Cauliflower is a delicate vegetable, so it's important to not overcook it. Overcooked cauliflower will be mushy and flavorless.
- Make the fritters ahead of time. The fritters can be made up to 2 hours ahead of time and stored in the refrigerator. When you're ready to serve the soup, simply reheat the fritters in a preheated oven.
- Serve the soup with your favorite toppings. Some popular toppings for cauliflower soup include croutons, bacon, and green onions.
Conclusion:
This cauliflower soup with blue cheese fritters is a delicious and comforting dish that is perfect for a cold winter day. The soup is creamy and flavorful, and the fritters are crispy and cheesy. This recipe is sure to be a hit with your family and friends.
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