Creamy Cauliflower Blue Cheese Soup with Truffle Oil
This smooth and creamy cauliflower soup is swirled with blue cheese and topped with truffle oil for great comfort food on a chilly day!
Course Soup
Cuisine American
Prep Time 5 minutesminutes
Cook Time 25 minutesminutes
Total Time 30 minutesminutes
Servings 4servings
Author Just a Little Bit of Bacon
Ingredients
2tbspunsalted butter
1largeleek,white and light green, thinly sliced
2clovesgarlic,chopped
1 medium(~1 lb) head of cauliflower,cut into florets
2tbspflour
3cupsvegetable or chicken stock,low or no sodium
1cupwhole milk
2-3ozblue cheese
kosher salt and white pepper,to taste
Garnishes
crispy fried shallots
crumbled blue cheese
truffle oil
2tbspchopped fresh herbs,such as parsley, basil, thyme, or chives
Instructions
Melt the butter on low in a large pot. Add the leeks and a sprinkle of kosher salt and saute for 5-6 minutes, until soft and starting to brown. Add garlic and saute for another 1-2 minutes.
Whisk in the flour and combine it well with the butter. Cook for 1 minute. Add the stock and cauliflower. Bring to a boil on high, then reduce the heat back to low and simmer, covered, for 15-18 minutes, or until the cauliflower is soft and completely cooked through.
Puree until smooth. Add the milk and bring back to a simmer. Stir in the blue cheese. Season to taste with kosher salt and white pepper.
Serve with garnishes of your choice.
Notes
Since leeks tend to be fairly sandy, I usually slit them up lengthwise 3 or 4 times in the white area of the leak (with the dark green holding everything together), and then rinse the leeks off that way. If you think there may be more sand that didn't rinse off, put the slices in a colander and give them another rinse before putting them in the pot.
I usually puree this soup right in the pot with my stick blender. If you are using a regular blender, do it in two batches and then return it to the pot.