St Agur Blue Cheese-Blessed Cauliflower Soup
Fromage Bleu-Lovers Bliss in a Bowl - Potage with Bleu-Veined Cheese
Dec 4, 2008
A small rant about seasoning: In this recipe, as in virtually all cooking, it is important to adjust seasoning to taste. The pivotal term there is taste, not your eyeball. You must taste first, then add, then taste again. In this recipe tasting is especially crucial because both the variety of blue cheese you select and the chicken broth you use may be quite salty.
Sure, some of the TV cooks just BAM in the salt. And you can, too, when you know the recipe and the ingredients well. Not when you're trying out a new recipe. Remember, it's always easier to add more salt than it is to take it out after you discover your dish is too salty.
About gadgets: Not a fan of kitchen gadgets that clutter counters and collect dust, the author does strongly recommend investing in a hand-held immersion blender. The fuss and mess you will save in puréeing soups, etc. will make you glad.
Cream of Cauliflower Soup with Saint Agur
Makes 6 generous servings
You will need: a hand-held immersion blender (or a food processor or blender)
Ingredients:
- 1 medium head of cauliflower
- 1 Tbsp canola oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, chopped
- 1 leek (white and pale green part only), thinly sliced
- 2 stalks celery chopped
- 1 baking potato, peeled and thinly sliced
- 2 cups chicken broth
- ¼ cup dry Sherry
- ½ cup milk
- ½ cup heavy cream
- 3 ounces Saint Agur (or other blue cheese, see bleu notes)
- sea salt and white pepper to taste
- snipped fresh chives for garnish
- Cut the cauliflower into flowerets. Separate about ¾ cup of the smaller flowerets and coarsely chop the rest and reserve. In a medium saucepan of bowling water, par-boil the small flowerets just 2-3 minutes and then rinse immediately under cold running water. Set aside for garnish.
- Heat oil in a large saucepan over medium heat and sweat the aromatics: onion, garlic, leek and celery, just about 5 minutes, until they are translucent, but not brown.
- Add the potato, chopped cauliflower, broth and Sherry. Bring the mixture to a boil, reduce the flame and simmer until the potatoes and cauliflower are tender, about 15 minutes.
- Purée with a hand-held immersion blender (or in batches in a food processor or blender).
- Add the milk and cream and slowly bring the mixture almost to a simmer. Stir in the blue cheese a bit at a time until it melts.
- Now taste and add salt and white pepper to taste. Ladle into serving bowls and garnish with the reserved flowerets and snipped chive.
Bleu Notes: Any good blue cheese may be substituted. The choice will depend on your diner's tastes (as well as what's available). Some varieties are much more pungent than others. Saint Agur has a buttery, mild, spicy flavor that is not as salty as other varieties. Bleu D'Auvergne would be another good choice if you want more assertive blue flavor. Either one is much less expensive than Roquefort, which is certainly another candidate.
A good cheesemonger will let you taste several varieties. If you are not lucky enough to have a good cheesemonger nearby, there are several good online sources: iGourmet or artisanal cheese for example.
Refer to “Fromage Bleu – 11 French Blue Cheeses Compared” or “Roquefort-Gorgonzola Alternatives” for some non-French choices.
If you like cooking with cheese, click here for more possibilities, including:
- Guinness Onion Soup w- Cashel Blue
- Cheddar-Ale Soup
- Blue Cheese Potatoes Au Gratin
- Mac and Cheese for Grownups
- Blue Cheese Stuffed Medjool Dates
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