Cauliflower Soup with Herbed Goat Cheese is a great soup from the FoodandWine.com blog post “11 Fall Soups You Can Make in a Blender.” The recipe, which was developed by chef Anne Burrell, has a luxurious texture. The crispy roasted cauliflower and brussels sprout topping puts it over the top. I am definitely adding this soup to fall menus.
Cauliflower Soup with Herbed Goat Cheese
Yield: 4-6 servings
1 (2 1/2-pound) head of cauliflower, cored
1/4 cup extra-virgin olive oil
1 medium leek, white and light green parts only, coarsely chopped
1 large garlic clove, minced
1 large baking potato, peeled and cut into 1-inch pieces
3/4 cup dry white wine
1 quart chicken stock or low-sodium broth
3 thyme sprigs tied in a bundle, plus 1 teaspoon chopped leaves
8 brussels sprouts (6 ounces), trimmed and separated into leaves
4 ounces cold fresh goat cheese, crumbled
2 tablespoons freshly snipped chives
1/4 cup heavy cream
1/4 cup regular cream
1. Preheat the oven to 375F. On a work surface, cut one-fourth of the cauliflower into 1/2-inch florets. Coarsely chop the remaining cauliflower.
2. In a large saucepan, heat 2 tablespoons of the olive oil. Add the leek, garlic and a generous pinch of salt and cook over moderate heat, stirring occasionally, until softened, 5 minutes. Stir in the potato and the chopped cauliflower, then add the wine and cook over high heat until reduced by half, 4 minutes. Add the stock and the thyme bundle and bring to a boil. Reduce the heat to moderately low and simmer, stirring occasionally, until the vegetables are very tender, about 30 minutes. Discard the thyme bundle.
3. Meanwhile, at either end of a large rimmed baking sheet, separately toss the cauliflower florets and brussels sprout leaves each with 1 tablespoon of olive oil and season with salt. Roast for 15 to 18 minutes, stirring each halfway through, until lightly browned and tender. In a small bowl, mix the goat cheese with the chives and chopped thyme.
4. In a blender, puree the soup in 2 batches until very smooth. Return the soup to the saucepan and stir in the cream. Rewarm over moderate heat, adding water if the soup seems too thick; season with salt. Ladle into bowls and top with the roasted brussels sprout leaves and cauliflower florets. Sprinkle the herbed goat cheese on top and serve hot.
Make ahead tip: The soup can be refrigerated for up to 3 days. Reheat gently before serving.
SOURCE: Chef Anne Burrell and foodandwine.com