This particular soup came about when our outside fridge (beer fridge – but contains a lot of stuff that doesn’t fit in the inside fridge) had a little fit and froze everything on the top shelf. A whole cauliflower was frozen solid.
What to do? Cauliflower Soup came to mind. I remember many years ago going to a restaurant where there was a Creamy Cauliflower Soup with Blue Cheese on the menu. So, I thought, “Why not?”.
Unfortunately, I didn’t have any Blue Cheese and there wasn’t any at our local store. I would have liked to use a Blue Castello, a very light ‘blue’ cheese. Brie was available, so that’s what I used.
Creamy Cauliflower & Brie Soup
1 Tbsp olive oil
1 whole cauliflower
1 litre milk
1/2 litre good chicken stock ( I made my own)
2 tsp chicken stock powder
125g Creamy Brie (I use Australian Gold brand)
cracked black pepper
chopped chives, to garnish (wish I had some in the garden)
Saute diced onion in olive oil. Add milk, chopped cauliflower, stock and stock powder. Cook for 20 – 30 minutes. Put into a food processor or blender and puree. Add Brie and seasonings to taste and puree again.
Top with chopped chives to serve.
Chop onion on speed 5 for a few seconds. Scrape down and add oil. Saute on 100/speed 2/5 minutes. Add cauliflower, stock, milk and stock powder. Cook on 100/speed 2-3 20 – 30 minutes. Bring up to speed 7 slowly to puree for a few seconds. Add Brie and seasonings to taste, repeat.