Cauliflower, Leek and Blue Cheese Soup
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.
Servings: 6
Ingredients:
2 tablespoons Organic Valley Butter
1 cup chopped leeks
5 cups chopped cauliflower
3-3 1/2 cups chicken or vegetable stock
1/2 cup Organic Valley Half-and-half
1 tablespoon chopped fresh tarragon, divided
4-6 ounces Organic Valley Blue Cheese Crumbles, divided
salt and white pepper
Instructions:
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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Customer Comments:
Customer rating: 
this is now a regular part of my soup repertoire
Customer rating:
so yummy and nice for winter. i put fresh snapper, seared in butter, in mine, and served w crustinis. who knew leeks were so tasty! didnt need the fish, it stood on its own as a meal. was nice to have a teneder bit of protein at the end of each bite.
Customer rating:
