Cream of Cauliflower Blue Cheese Soup
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Serves/Makes: 6
Ready in: < 30 minutes
- 2 stalks celery, thinly sliced
- 1 large onion, diced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 5 cups chicken stock
- 1 head cauliflower, cut in bite-sized pieces
- 1/3 cup white wine
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon dried thyme
- 1 pinch dried marjoram
- 1 cup crumbled blue cheese
- 2 1/2 cups heavy cream, more as needed
- salt and pepper, as desired
Heat the oil in a Dutch oven over medium heat. Add the celery, onion, and garlic. Cook, stirring, until the onion is soft. Add the stock, cauliflower, wine, Worcestershire sauce, thyme, and marjoram. Turn the heat to high and bring to a boil. When boiling, reduce the heat to a simmer. Cover and let cook until the cauliflower is tender, about 15 minutes. With a slotted spoon, remove half of the vegetables from the soup and place in a blender. Puree until smooth. Add them back to the soup and stir well. Add the blue cheese and cream to the soup. Season to taste with salt and pepper. Bring the soup to a simmer and let cook, stirring, for 10 minutes. To serve, garnish the cream of cauliflower blue cheese soup as desired (extra blue cheese crumbles, fresh herbs, toasted nuts, croutons, etc)
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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