Creamy Cheese & Cauliflower Soup

I havenʼt posted soups for a long time! Catch it — the soup is worth it)! I really love cheese soups — there is something about them that makes you want to come back to them again and again!
cook time: 40 min
Isla Thatcher
Creamy Cheese & Cauliflower Soup

Nutrition Facts (per serving)

82
Calories
6g
Fat
5g
Carbs
2g
Protein

Ingredients (6 portions)

Basic:

Chilli 1 pc
Ground black pepper to taste
Nutmeg to taste
Salt to taste
Butter 50 g
Egg yolks 3 pc
Hard cheese 80 g
Cauliflower 750 g
Bulb onions 1 pc
Leek (white part) 1 pc
White wine (semi-dry) 80 ml
Heavy cream 200 ml
Brown sugar (or powdered sugar) 1 tbsp
Vegetable broth (or water) 1 l

Recipe instructions

Step 1

Step 1
Peel and finely chop the onion, cut the leek into thin rings. Heat half the butter in a saucepan and lightly fry the onion in it.

Step 2

Step 2
Disassemble the cauliflower into inflorescences, put 2/3 of the inflorescences in a saucepan with the onion, pour in the wine and simmer, stirring, until the wine evaporates. Pour boiling water over 1/3 of the cabbage and blanch without cooking for 10 minutes, then drain the water. Pour the broth and half the cream into the pan with the vegetables, bring to a boil, cover and cook until the cabbage is soft (about 20 minutes). Season the soup with salt and pepper to taste, season with nutmeg.

Step 3

Step 3
In a bowl, mix finely grated cheese, remaining cream and 3 yolks. When the cabbage is ready, puree the soup with a blender, then, without turning off the blender, gradually pour in the egg-cheese mixture. Add finely chopped chili pepper to the soup, bring the soup to a boil and remove from heat.

Step 4

Step 4
Melt the remaining butter in a frying pan, fry the blanched cabbage inflorescences in it until golden brown, add salt while frying, and at the very end of frying, sprinkle with brown sugar, stirring constantly for 1 minute to allow the sugar to caramelize.

Step 5

Step 5
Pour the soup into bowls, place caramelized cabbage in each bowl, lightly sprinkle with nutmeg and finely chopped herbs and serve. Finita! Bon appetit!

Additional rubrics

Related recipes