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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