Cauliflower Soup With Blue Cheese Recipes

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.

Steps:

• Heat the oil in a large pot over medium heat. Add the onion and garlic and cook for 3-4 minutes or until golden.
• Add the cauliflower and potato and cook, stirring, for 2 minutes. Add the stock, increase the heat to high, and bring to the boil. Cook for 18-20 minutes or until potato and cauliflower are tender.
• Add half the cheese, salt and pepper to taste and, using a hand blender, process until smooth.
• Stir through the cream and oregano.
• Top with remaining cheese, crumbled, to serve.

Steps:

• In a large soup pot over medium heat, melt butter; add shallots and sauté for 3 minutes.
• Add flour and whisk briskly to form a roux. Slowly stir in broth.
• Add potatoes, broccoli, cauliflower and spices. Bring to a boil; reduce heat and simmer for about 15 minutes or until all veggies are very tender.
• Using an immersion blender/blender/food processor, puree to desired consistency.
• Return to pot over med-low heat and stir in cheeses and milk. Stir often until cheese is melted.
• Serve.

Steps:

• Slowly cook leeks in butter until tender. Add cauliflower and stock. Simmer until very tender, 12-15 minutes.
• Puree.
• Add half-and-half and half of the tarragon. Simmer 3-4 minutes.
• Stir in half the cheese, salt and pepper.
• Serve with more blue cheese and tarragon on top.