Cauliflower Soup with Blue Cheese Fritters Recipe - Allrecipes.com
Cauliflower Soup with Blue Cheese Fritters  Recipe
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Cauliflower Soup with Blue Cheese Fritters
Earthy, comforting cauliflower soup is topped with light, cheesy fritters. See more
  • READY IN hrs

Cauliflower Soup with Blue Cheese Fritters

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    15 mins
  • COOK

    45 mins
  • READY IN

    1 hr 30 mins

Directions

  1. 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.
  2. 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.
  3. 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.
  4. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
  5. 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.
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Footnotes

  • Cook's 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.
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Reviews More Reviews

Dec 13, 2014

When I see Chef John, I know it will be high fat. Since I don't want to look like Chef John, I changed the recipe. I didn't make the fritters, I sauteed the onions, garlic and chopped mushrooms in 1/2 tablespoon of butter and subbed silken tofu for the heavy cream. Much healthier and weight friendly. And it was very good.

 
Dec 22, 2014

Chef John is amazing! I always try his recipes because, just plain fact, they are always the best! Followed this recipe to the letter and it was exquisite. My husband, who is not crazy for cauliflower, asked for seconds. He said it was the best soup I've ever made. Thank you, Chef John, for making me a heroine in my own dining room!

 

6 Ratings

Nov 23, 2014

Loved it! Chef John does it again!!

 
Sep 28, 2014

I only made the soup - I was looking to use up some cauliflower. The soup was really good. I topped it off with some crumbled bacon and some parmesan cheese, which was delicious. Next time, I'll try it with the fritters.

 

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Nutrition

  • Calories
  • 402 kcal
  • 20%
  • Carbohydrates
  • 18 g
  • 6%
  • Cholesterol
  • 115 mg
  • 38%
  • Fat
  • 34 g
  • 52%
  • Fiber
  • 4.4 g
  • 18%
  • Protein
  • 9.4 g
  • 19%
  • Sodium
  • 888 mg
  • 36%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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