Recipes Cauliflower Soup with Blue Cheese Fritters 4.4 (23) 16 Reviews 9 Photos 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. By John Mitzewich John Mitzewich John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques. Allrecipes' editorial guidelines Published on May 6, 2014 Save Rate Print Share 9 9 9 9 9 Prep Time: 15 mins Cook Time: 45 mins Additional Time: 30 mins Total Time: 1 hr 30 mins Servings: 4 Yield: 4 servings Jump to Nutrition Facts 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 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. 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. I Made It Print Nutrition Facts (per serving) 402 Calories 34g Fat 18g Carbs 9g Protein Show Full Nutrition Label Hide Full Nutrition Label 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. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved