Organic Valley, a farmer owned organic dairy cooperative.
1834 Owners Strong
Cauliflower, Leek and Blue Cheese Soup
- Servings
- 6
Ever since the cold, soggy day in Edinburgh when I first tasted this soul-satisfier at a restaurant, I knew I would have to replicate it at home. Made with fresh-from-the-harvest cauliflower and leeks, tarragon snipped from a back-porch pot, and Organic Valley blue cheese, the soup transports me right back to sunny--er, soggy--Scotland.
Ingredients
- 2 tablespoons Organic Valley Butter
- 1 cup chopped leeks
- 5 cups chopped cauliflower
- 3-3 1⁄2 cups chicken stock, or vegetable stock
- 1⁄2 cup Organic Valley Half & Half
- 1 tablespoon chopped, divided fresh tarragon
- 4-6 ounces Organic Valley Blue Cheese Crumbles, divided
- salt to taste
- white pepper to taste
Directions
Melt butter in pot over medium-low heat. Add leeks; cook until tender. Add cauliflower and enough stock to barely cover cauliflower; simmer until cauliflower is tender, 12-15 minutes.
Coarsely puree the solids with a little of the liquid. Re-combine solids and liquid in the pot. Stir in half-and-half, plus half the tarragon. Simmer slowly 3-4 minutes. Stir in half the cheese; season with salt and white pepper to taste. Ladle soup into bowls, sprinkling some of the remaining blue cheese and tarragon over each one.
Copyright by Terese Allen
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