Creamy Cauliflower & Cheese Soup Recipe - by Koji Cooks

CAULIFLOWER AND CHEESE SOUP

This sophisticated soup is sure to impress, prepared in advance and topped with small croutons, extra virgin olive oil, and chili oil.

CAULIFLOWER & CHEESE SOUP - Recipe (makes 6 cups)

3-4 cups cauliflower, about 1/2 a head, trimmed and cut in small pieces.

4 cups vegetable stock

3 tablespoons of unsalted butter

1 leek, trimmed, washed and finely diced.

3 tablespoons of flour

1/8 teaspoon Indian yellow curry powder

1/2 cup heavy cream

1/2 teaspoon kosher salt

15 grinds of white pepper.

1.5 cup of grated comte cheese or white cheddar cheese.

GARNISHES

Mini croutons = 1 cup of tiny baguette squares, lightly coated with olive oil and baked at 325 degrees for 10-15 minutes until crispy.

extra virgin olive oil

chili oil

METHOD

Place the stock and cauliflower in a saucepan and simmer over medium-high heat until the cauliflower is tender and falling apart, about 10 minutes. Meanwhile, heat a Dutch oven over medium heat, add the butter, and let it melt. Stir in the leeks and sauté for 5 minutes or until the leeks are tender. Add the flour and stir for 3 minutes, reducing the heat if necessary. Add the cauliflower along with the cooking stock. Bring to a steady simmer over medium-high heat and stir until it thickens to a gravy like consistency.. Stir in the curry powder, cream, salt, and pepper. Use an immersion blender to purée until smooth, or transfer to a blender in small batches. Turn off the heat, stir in the cheese, and mix until the cheese is melted and well combined. Reheat as needed on medium-low. Plate and top with garnishes.