Super Soup Challenge is an annual event created by Tami from Running with Tweezers to honour her mother's life and love of cooking.
Lately the soups I've made have been very simply structured with many extraneous ingredients omitted to allow the main ingredient to be the focus. In keeping with that, I've turned my attention towards cauliflower and put a different spin of the standard Cauliflower and Blue Cheese Soup.
In many ways what I've made is a soup version of Cauliflower and Béchamel Sauce and as a final touch I've frothed it up to give it almost "cappuccino" like consistency. It's creamy, it's soothing and it's comforting.
Cauliflower and Blue Cheese Soup
cauliflower, cut into florets
blue cheese, broken into small pieces (I used Maffra Glenmaggie Blue)
freshly ground salt and white pepper, to taste
Put the cauliflower florets into a pot and cover with milk - place on a low heat and allow to gently simmer until the cauliflower has softened.
When you can mash the cauliflower with a fork, remove the heat. Pour into a blender (or use a stick blender) to process the soup until smooth.
Strain the soup through a fine mesh sieve back into a clean pan. Return to the heat and add a few pieces of blue cheese at a time to the soup. Add as much or as little of the blue cheese as you like. If you don't like blue cheese, try using a Grana or Parmigiano.
When the cheese has melted into the soup, it is ready to serve. Do taste and if necessary, add salt and pepper - depending on the cheese used, you may find you don't need to add any additional seasoning.
Just before serving, froth the soup using a stick blender to create that light and fluffy top.
I've served the soup in little hug bowls so you can happily wrap your hands around the bowl and sip to your hearts content.
Tagged with Soup