Cauliflower Soup With Blue Cheese Fritters Food

CAULIFLOWER SOUP WITH BLUE CHEESE FRITTERS

Cauliflower Soup with Blue Cheese Fritters image

Sometimes an idea for a recipe pops into my head and even before I make it, I have a pretty good idea on what the results will be like. To say I was happy with the results would be a serious understatement. Soup is comforting, soothing, soul-warming - not something that chefs normally day-dream about. This soup was a different story. It may be the single greatest soup I have every made.

Provided by Chef John

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cauliflower

Time 1h30m

Yield 4

Number Of Ingredients 18

Ingredients

¼ cup water
2 tablespoons butter
1 pinch salt
¼ cup flour
1 egg
2 tablespoons butter
1 onion, chopped
1 clove garlic, minced
salt to taste
1 head cauliflower, broken into florets
2 cups water
2 cups chicken stock
½ cup heavy cream
1 pinch ground nutmeg, or more to taste
1 pinch cayenne pepper, or more to taste
2 ounces cold firm blue cheese, crumbled
2 cups vegetable oil for frying
1 tablespoon chopped fresh chives, or more to taste

Steps:

Stir 1/4 cup water, 2 tablespoons butter, and salt together in a pot; bring to a simmer. Reduce heat to medium and whisk flour into butter mixture until a paste-like dough forms, 2 to 3 minutes. Transfer dough to a bowl to cool, 5 to 10 minutes. Whisk egg into cooled dough until completely incorporated. Refrigerate until chilled, at least 30 minutes.
Melt 2 tablespoons butter in a pot over medium-low heat. Cook and stir onion, garlic, and a pinch of salt in hot butter until onion is soft and translucent, 5 to 10 minutes. Add cauliflower, 2 cups water, and chicken stock. Bring to a simmer and cook until cauliflower is tender, about 30 minutes.
Puree soup using an immersion/stick blender until smooth. Stir cream, nutmeg, cayenne, and a pinch of salt into soup. Reduce heat to low to keep soup warm while making the fritters.
Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
Fold crumbled blue cheese into chilled fritter batter until cheese is coated with dough. Spoon dough into a teaspoon and transfer to a second teaspoon to form a fritter. Drop fritters into oil and cook in the preheated oil until the outside is golden brown and cheese is melted on the inside, 2 to 3 minutes. Ladle soup into bowls and top with fritters and chives.

Nutrition Facts : Calories 402 calories, Carbohydrate 18 g, Cholesterol 108.5 mg, Fat 34 g, Fiber 4.4 g, Protein 9.4 g, SaturatedFat 15.4 g, Sodium 694.1 mg, Sugar 5.2 g

CAULIFLOWER SOUP WITH BLUE CHEESE

Cauliflower Soup With Blue Cheese image

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

Ingredients

1 leek, cleaned and finely chopped
2 garlic cloves, minced
1 tablespoon butter
1 quart vegetable broth
1 large head cauliflower, divided into florets
2 tablespoons cornstarch or 2 tablespoons potato starch
1/2 cup danish blue cheese, crumbled
2 tablespoons parsley, chopped
4 slices bacon, thick-cut, fried and crumbled

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.

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