Cauliflower Soup With Blue Cheese Fritters Recipes

CHEESY CAULIFLOWER SOUP

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 SOUP WITH BLUE CHEESE FRITTERS

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.

CAULIFLOWER SOUP WITH BLUE CHEESE

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.