Cauliflower, Leek and Blue Cheese Soup

Rating
5
6 ratings
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

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.

My Cookbook

Saved recipes: 0 edit / view

Comments

Sean from Janesville, WI on December 12th, 2010
Love, love, love this soup! So warm, creamy and a bit tart from the blue cheese. Super Yummy. Though for me the amount of blue cheese added during cooking is enough. My wife likes adding more on top when serving.

Post a Comment

*
* (not displayed)

*

* - required field

Share
Where to Buy Our Products
Search the Website
Animal Care
Beyond the Plate
Organic Valley on Facebook and Twitter Follow us on Twitter Friend us on Facebook
Where to Buy Our Products
Organic Valley

[close]