Every once in a while I try to sneak a meatless meal past Big Guy but I hate to see or hear him suffer so I garnished last night's bowl of yum with some of his homemade bacon. What can I say? Anything with bacon has to be better, right?
I was inspired by a recipe from Sable & Rosenfeld's Elegant Entertaining cookbook and whipped up last night's creamy soup by sauteeing onion, leeks, celery and cauliflower in butter until softened, added some flour to make a roux and flavored the pot with a cup of white wine before adding some chicken stock to the mix. The pot simmered until the vegetables were cooked through before I used the immersion blender to puree the lot.
Seasoned with salt, pepper, a touch of cayenne and a smidgen of freshly grated nutmeg, I added a touch of heavy cream and well as some half and half to the mix, then crumbled in some gorgonzola cheese for an added bite. Scooped into bowls and garnished with a little more cheese and crispy bacon bits, it was good to go.
I rather enjoyed the creamy consistency of the soup along with its subtle flavors - and yes, I mean it when I say subtle. Subtle enough that we jazzed up our bowls with a couple of dashes of Matouks West Indian hot sauce. Next time around I'll use a stronger tasting blue like Stilton. It'll be perfect.
Cream of Cauliflower Soup with Bacon and Blue (from JBug’s Kitchen inspired by Sable & Rosenfeld, Elegant Entertaining)
1/3 cup butter
1 large cauliflower
1 large onion, chopped
1 leek, chopped (white part only)
2 stalks celery, chopped
1/3 cup all-purpose flour
1 cup white wine
3 cups chicken or vegetable stock
Salt, coarse ground pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon freshly grated nutmeg
1/2 cup heavy cream
1/2 cup half and half
4 ounces crumbled blue cheese (divided) (I used Gorgonzola but Stilton would be better)
3 slices bacon, diced and cooked until crisp
Melt butter in a large stock pot over medium heat. Remove core from cauliflower and cut head into small pieces. Add cauliflower, onion, leek and celery to pot. Cover and cook, stirring occasionally until onion is softened – about 10 minutes. Sprinkle flour over vegetables and cook, stirring for 2 minutes. Add white wine and chicken stock. Season with salt and pepper. Cover and cook, stirring occasionally until vegetables are very tender (about 20 minutes). Remove pot from heat and using an immersion blender, puree until soup is smooth. Return to heat and add cayenne, nutmeg and cream. Heat over low heat, stirring occasionally but do not allow to boil. Five minutes before serving, crumble in 3 ounces of blue cheese. Remove pot from heat and cover to allow residual heat to melt cheese. Stir well. Ladle soup into bowls and garnish with remaining blue cheese and crispy bacon bits. Makes 4 to 6 servings.
A year ago - Beef and Barley Soup
Two year's ago - Maple Soy Glazed Salmon