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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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.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 45 mins
  • READY IN 1 hr 30 mins

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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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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