Thursday, January 28, 2010

Recipe: Blue Cheese Cauliflower Soup

Adapted from Gourmet, January 2003 Stilton Cauliflower Soup

I recently broke down and bought a KitchenAid immersion blender. This is great for making pureed soups because it avoids transferring multiple batches of hot soup to a food processor or blender which basically messes up lots of pots, bowls, and blending devices.  

Here's the first recipe I made with it. 


1 medium onion, finely chopped
2 celery ribs, finely chopped

1 cauliflower, cut into 1-inch florets

3 TBS unsalted butter

3 cups chicken broth
1 cup milk

4 oz crumbled blue cheese

1/2 cup light cream or half-and-half

1/4 tsp white pepper

1/8 tsp salt

Cook onion, celery, and cauliflower in butter in a 3 1/2- to 4-quart heavy saucepan over moderate heat, stirring occasionally, until onion and celery are softened, 8 to 10 minutes. Add broth and 1 cup milk and simmer, covered, until cauliflower is very tender, about 25 minutes.

Purée cauliflower mixture with immersion blender and return to a simmer. (Alternatively, transfer to a blender or food processor in two batches.)  Add cheese, cream, pepper, and salt and cook over low heat, whisking, until cheese is melted and soup is smooth, about 1 minute.

Lower fat milk and cream can be used as desired.

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