Cooked - Cauliflower Gouda Soup

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

a_very_smolfrog

Cauliflower Gouda Soup

4.0

Olive oil (for drizzling)

1 (3 lb.) head of cauliflower (roughly chopped into bite-size pieces, reserving 2 large florets for garnish later)

Kosher salt and pepper (to taste)

3 shallots (small diced)

3 cloves garlic (grated)

½ cup dry white wine

4 Tbsp unsalted butter

7 Tbsp all-purpose flour

4 cups chicken stock (homemade or store-bought)

1 bay leaf

1 cup heavy cream

6 oz shredded mild gouda (plus more for topping*)

Sliced fresh chives (for garnish)

Fresh dill (for garnish)

Chili crisp (to taste)

Lemon zest and juice (to taste)

Sourdough bread (for serving)

Coat the bottom of a large pot over medium heat with olive oil.
Add in shallots and garlic and season with salt and pepper. Cook until shallots are soft and translucent.
Add in cauliflower and cook to just soften slightly, about 3-5 minutes.
Deglaze with white wine and reduce by ¾.
Add in butter and melt. Stir in flour until fully combined with the butter.
Add in chicken stock and stir to combine. Toss in bay leaf. Bring to a boil, stirring constantly, and reduce heat to medium low. Let simmer and thicken for 25-30 minutes, stirring every now and then.
Remove the bay leaf. Turn heat to low and stir in cream. Add in cheese and stir to melt. Season to taste with more salt and pepper, if needed.
Thinly shave the reserved cauliflower florets on a mandolin. Toss with chili crisp, lemon zest, lemon juice, and salt to taste.
Serve soup topped with more grated gouda, chili crisp cauliflower, chives, dill and some sourdough on the side for dipping.

Course🍤Appetizer

Diets🥕Vegetarian...

Category🍲Soup

Cuisine🇺🇸American

Occasions🍲Comfort Food📆Everyday

Season🍂Fall

DifficultyEasy ⏰ 45m

Created 78 weeks ago

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