Cauliflower and Blue Cheese Soup


1 rib celery chopped
1/2 med. onion chopped
1 clove garlic, minced
2 T. butter, unsalted
2-1/2 C. chicken stock
1/2 med. head cauliflower, stem removed, coarsley chopped
1/4 C. white wine
1/2 T. lemon juice
1/2 tsp. Worcestershire sauce
1/4 tsp. thyme leaves
1/8 tsp marjoram leaves
3/4 C. (3 oz.) crumbled blue cheese
2 C. half and half
Bottled hot sauce, to taste
3 T. crisp-cooked, crumbled bacon (optional)


In a large pan or dutch oven, cook the celery, onion, and garlic in butter until soft. Add stock, cauliflower, wine, lemon juice, Worcestshire sauce, thyme, and marjoram. Bring to a boil, reduce heat to a simmer, cover pan and cook until cauliflower is tender, about 15 minutes. Transfer about half the vegetable mixture and some broth to a food processor or blender. Puree it. Return to the soup pan along with the blue cheese. Stir until blended. Stir in half-and-half. Add hot sauce. Spoon into warm bowls and garnish with optional crumbled bacon.


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