Saturday, January 30, 2010

Cauliflower and Camembert Soup

This recipe was inspired by other sources, but is more or less my invention.  I think it's a success.  It's creamy and delicious.  A slightly stronger cheese might be an improvement, but I wasn't in the mood for gorgonzola.  I had roasted garlic readily available and added that.  A lesser amount of minced garlic could easily be substituted.

Cauliflower and Camembert Soup


1 cauliflower
2 tbsp butter
1 white onion, chopped
3 cloves roasted garlic, chopped
1 tsp Italian seasonings (any mix of thyme, oregano, parsley, rosemary, etc)
2 bay leaves
3 cups chicken stock
1 cup white wine
150g Camembert, rind removed, cut into squares
1/3 cup heavy cream

1. Remove the outer leaves from the cauliflower and break it into small florets.  You don't need a knife to do this.  It will break apart more cleanly without one.  Set aside.
2. Melt the butter in a Dutch oven over medium heat.  Add onions and cook until translucent.  Do not brown the onions.  If using raw garlic, cook it as well.
3. Add the cauliflower and roasted garlic. Pour in wine and broth.  Add in Italian seasoning and bay leaves. 
4. Bring to a simmer.  Cover and allow to simmer for 40 minutes or until cauliflower is softened.
5. Remove bay leaves.  Remove from heat.  Blend with an immersion blender until smooth.
6. Add in cheese and heavy cream.  Stir until smooth. If the cheese needs help melting, put back on over low heat.
7. Serve with crusty baguette.

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