Popular Recipes Cauliflower Soup with Blue Cheese Fritters

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Cauliflower Soup with Blue Cheese Fritters

"Sometimes an idea for a recipe pops into my head and even before I make it, I have a pretty good idea on what the results will be like. To say I was happy with the results would be a serious understatement. Soup is comforting, soothing, soul-warming – not something that chefs normally day-dream about. This soup was a different story. It may be the single greatest soup I have every made."

Ingredients :

  • Fritter Dough:
  • 1/4 cup water
  • 2 tablespoons butter
  • 1 pinch salt
  • 1/4 cup flour
  • 1 egg
  • Soup:
  • 2 tablespoons butter
  • 1 onion, chopped
  • 1 clove garlic, minced
  • salt to taste
  • 1 head cauliflower, broken into florets
  • 2 cups water
  • 2 cups chicken stock
  • 1/2 cup heavy cream
  • 1 pinch ground nutmeg, or more to taste
  • 1 pinch cayenne pepper, or more to taste
  • 2 ounces cold firm blue cheese, crumbled
  • 2 cups vegetable oil for frying
  • 1 tablespoon chopped fresh chives, or more to taste

Instructions :

Prep : 15M Cook : 4M Ready in : 1H30M
  • Stir 1/4 cup water, 2 tablespoons butter, and salt together in a pot; bring to a simmer. Reduce heat to medium and whisk flour into butter mixture until a paste-like dough forms, 2 to 3 minutes. Transfer dough to a bowl to cool, 5 to 10 minutes. Whisk egg into cooled dough until completely incorporated. Refrigerate until chilled, at least 30 minutes.
  • Melt 2 tablespoons butter in a pot over medium-low heat. Cook and stir onion, garlic, and a pinch of salt in hot butter until onion is soft and translucent, 5 to 10 minutes. Add cauliflower, 2 cups water, and chicken stock. Bring to a simmer and cook until cauliflower is tender, about 30 minutes.
  • Puree soup using an immersion/stick blender until smooth. Stir cream, nutmeg, cayenne, and a pinch of salt into soup. Reduce heat to low to keep soup warm while making the fritters.
  • Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
  • Fold crumbled blue cheese into chilled fritter batter until cheese is coated with dough. Spoon dough into a teaspoon and transfer to a second teaspoon to form a fritter. Drop fritters into oil and cook in the preheated oil until the outside is golden brown and cheese is melted on the inside, 2 to 3 minutes. Ladle soup into bowls and top with fritters and chives.

Notes :

  • You can substitute water for the chicken stock for a vegetarian version of the soup.
  • To puree the soup using a blender, pour cauliflower mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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