• Liz Talley - Urban Graze

Creamy Gorgonzola-Cauliflower Soup

Yes, cheddar-cauliflower soup is delicious. But this combination is heavenly, and lusciously rich and smooth. Perfect for a cool summer night supper. It might be a new favorite! Remember, soup is a great way to use up the stems.

1/2 c. very small cauliflower florets, saved for garnish

2-3 Tbsp. chopped mild onion

2 Tbsp. butter

3 c. cauliflower stems and florets, rough chopped

2 c. vegetable stock

1/4 c. cream

2 Tbsp. chopped Italian parsley (or herb of your choice like dill or basil)

4 oz. Gorgonzola (or blue cheese) crumbles, divided

Salt and pepper to taste

Steam the garnish florets until firm-tender, and set aside.

In a soup pot, melt butter and sauté onions until soft. Add the cauliflower and stock, bring to a boil, then simmer until the cauliflower is very soft, about 15 minutes. Puree in a blender until smooth, put back in the pot and return to a simmer. Add cream, 3 oz. of the cheese, and salt and pepper to taste. Remove from heat, stir in herbs and serve in shallow bowls garnished with spoonfuls of reserved florets, and a sprinkling of cheese and snipped herbs.

Recipe created or adapted by Liz Talley, Urban Graze

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