Wednesday, October 7, 2015

Cauliflower Soup with Herbed Goat Cheese

My magazine pile was quite high after vacation. I started with the latest Food & Wine issue and discovered a recipe for Cauliflower Soup with Herbed Goat Cheese. I've been wanting to try a cauliflower soup for quite some time and this one had less milk/cream than most recipes, so we decided to try it.
Cauliflower, potato, white wine, chicken stock, onion, cream, and thyme. Looks kind of bland! But trust me, it's not. Ours had a mild but tasty flavor. We omitted the garlic and leek and substituted onion, so it might have had some more oomph if we had used the leek and garlic, but I liked it like this. We always omit garlic but the leeks, well, neither of us really likes leeks, plus we didn't feel like buying them and then taking the extra care to thoroughly wash them.

We used the immersion blender instead of transferring the soup to a blender/food processor to puree it. After pureeing, the soup gets "doctored up" and extra tasty, putting stuff on top, stuff like this:
Roasted Brussels sprouts leaves. Yes, picking the sprouts apart is a bit of a pain, but these roasted leaves are so crispy and delicious.
I ended up eating them on the side as a side dish instead of atop the soup because I felt like the soup destroyed the crispiness of the leaves.
Tiny bits of roasted cauliflower. I love roasted cauliflower. These bits added a nice bit of chunky texture to the smooth soup.
Herbed goat cheese - goat cheese with chopped chives and thyme mixed in. The tangy goat cheese melts into the soup. So good! Plus, extra herb flavor from the fresh chives and thyme.
We ate the soup with toasted Multigrain Loaf bread from Mediterra Bakehouse. It's really good. Smooth, silky pureed cauliflower & potato with roasted cauliflower bits, crispy & salty roasted Brussels leaves, and tangy, herby goat cheese. And a wee bit of cream stirred in.
We'll definitely make this again. It was easy and didn't take too much time plus it was a great warm and comforting dinner on the suddenly chilly early October evenings.

Recipe here.

No comments:

Post a Comment