Heartwarming in minutes!
Soup is comfort food. On a chilly day, a thermos of soup and some paper cups is a welcome sight at a tailgate. After a long winter's day, a fire and a bowl of soup soothe the soul.
Plenty of sports bar doesn't carry Beer Cheese Soup. This one's so much better! If you like cream of potato soup, then you'll love this virtuous culinary cousin.
Louis P. De Gouy was born just after the Civil War and was the chief chef at the Waldorf-Astoria Hotel in New York City for decades. He loved soup so much he wrote a whole cookbook about it.
A thermos of soup is a welcome sight at a tailgate!
"Soup is cuisines kindest course. It breathes reassurance; it steams consolation; after a weary date it promotes sociability, as the five o'clock cup of tea or the cocktail hour," he wrote.
You'll feel that way after this soup.
We make this one super quick with a Trader Joe's freezer staple -- Mashed Cauliflower. Then you can have this ready in 20 minutes. Not near a Trader Joe's store? Then use 2 heads of fresh cauliflower broken into pieces and simmered in 1 1/2 cup chicken broth until tender.
On bleu cheese, some folks think it's too strong. I don't put a lot in just in the soup but make sure to serve plenty on the side for those who love it. Bacon, croutons, chives or green onions make excellent toppers and add a little crunch to the smooth soup.
If you want to add 1/2 c pale ale or white wine, that goes nicely as well.
Want a few more soups to sample ? Then ladle up a hearty Italian Meatball Soup or a light Mint Pea Soup.
Creamy Bleu Cheese Cauliflower Soup
Recipe Ingredients
Everything you'll need for this delicious recipe is below.
Serves 6 depending on portion size
2 1-lb packages frozen Trader Joe's Mashed Cauliflower*
1 1/2 c chicken
2/3 c cream
1 t garlic powder
1 t onion salt
1 t black pepper
1/2 t salt
2 T butter
1/4 t nutmeg
4 oz blue cheese
1/2 c pale ale or white wine (optional)
To garnish:
Bleu cheese, croutons, chives, green onions, cooked crumbled bacon
*Or substitute 2 heads fresh cauliflower broken into pieces and simmered for 10 minutes in a soup pot with the 11/2 cup chicken broth until tender. Then add the other soup ingredients.
Preparation Instructions
1. In a soup pot, add two packages frozen mashed cauliflower, chicken broth, cream, butter, garlic powder, onion salt, black pepper, salt, nutmeg, ale or white wine.
2. Heat on low for 12 minutes until heated through, stirring occasionally.
3. Add bleu cheese and cook for 3 more minutes.
4. For a smooth soup, use an immersion blender or food processor until smooth.
5. Garnish with cooked crumbled bacon, chives, green onions, croutons.
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