Cauliflower Soup with Blue Cheese Fritters

4.4
(23)

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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Prep Time:
15 mins
Cook Time:
45 mins
Additional Time:
30 mins
Total Time:
1 hr 30 mins
Servings:
4
Yield:
4 servings

Ingredients

Fritter Dough:

  • ¼ cup water

  • 2 tablespoons butter

  • 1 pinch salt

  • ¼ 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

  • ½ 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

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.

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.

Nutrition Facts (per serving)

402 Calories
34g Fat
18g Carbs
9g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 402
% Daily Value *
Total Fat 34g 44%
Saturated Fat 15g 77%
Cholesterol 109mg 36%
Sodium 694mg 30%
Total Carbohydrate 18g 7%
Dietary Fiber 4g 16%
Total Sugars 5g
Protein 9g 19%
Vitamin C 70mg 77%
Calcium 144mg 11%
Iron 1mg 8%
Potassium 564mg 12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.