Friday, March 28, 2008

Cauliflower Gorgonzola Soup



There's nothing better than combining two of your favorite foods to make one exceptional dish. That's the case for me with this Cauliflower Gorgonzola Soup. I love gorgonzola and I love roasted cauliflower, therefore, I love, love this soup. I serve this soup whenever I make an elegant dinner. It's so delicate but rich at the same time. It's surprising given the simplicity of the recipe that's there's so much depth to the soup but I suppose that's the real secret behind the delicious dishes of say, Italy and Spain, for example.

If you've never had roasted cauliflower I really urge you to try it. It's unbelievable how the flavors change, it's unlike anything you've tasted before. So if you think you don't like cauliflower, give this a try. I can however, understand if you don't like gorgonzola and if that's the case for you, this soup is delicious without it too. Like I said though, I love them both and this soup is perfection in my eyes.

RECIPE (an adaptation from Married With Dinner:)
1/4 cup butter or olive oil
1 head cauliflower
1 medium onion, roughly chopped
2 stalks celery, roughly chopped
1/4 cup gorgonzola, crumbled
4 cups chicken or vegetable stock
salt and pepper to taste

Preheat oven to 350 degrees. Break cauliflower into large pieces and place in a roasting pan. Drizzle the cauliflower with olive oil and sprinkle with salt and pepper. Toss to coat. Place the cauliflower in the oven and roast for about 20 minutes, flipping the cauliflower halfway through. In the meantime, melt the butter in a saucepan over medium heat. Add the onions and celery and saute until the onions are translucent, about 12 minutes. Add the stock. When the cauliflower is slightly browned and tender, remove from the oven, set aside 1/2 cup of the florets and add the remaining florets to the soup pot. Increase the heat and simmer the soup for about 15 minutes. Remove the pot from the stove and allow the soup to cool. Once cooled, place the soup mixture in a blender and puree until smooth (you may have to puree in batches.) Once smooth, return the soup to the pot and heat over medium heat. Add the gorgonzola, remaining cauliflower florets and salt and pepper to taste. At this point you can adjust everything to your own taste; if too thick, add a little water, you can also add more cheese if you prefer. Allow the cheese to melt into the soup then ladle into bowls. A little drizzle of truffle oil is always a nice finish, should you have some laying around.

1 comment:

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