Creamy Cauliflower Blue Cheese Soup With Truffle Oil
This smooth and creamy cauliflower soup is swirled with blue cheese and topped with truffle oil for great comfort food on a chilly day!
2 tbsp unsalted butter
1 large leek, white and light green, thinly sliced
2 cloves garlic, chopped
1 medium (~1 lb) head of cauliflower, cut into florets
2 tbsp flour
3 cups vegetable or chicken stock, low or no sodium
1 cup whole milk
2-3 oz blue cheese
kosher salt and white pepper, to taste
crispy fried shallots
crumbled blue cheese
2 tbsp chopped fresh herbs, such as parsley, basil, thyme, or chives
Melt the butter on low in a large pot. Add the leeks and a sprinkle of kosher salt and saute for 5-6 minutes, until soft and starting to brown. Add garlic and saute for another 1-2 minutes.
Whisk in the flour and combine it well with the butter. Cook for 1 minute. Add the stock and cauliflower. Bring to a boil on high, then reduce the heat back to low and simmer, covered, for 15-18 minutes, or until the cauliflower is soft and completely cooked through.
Puree until smooth. Add the milk and bring back to a simmer. Stir in the blue cheese. Season to taste with kosher salt and white pepper.
Serve with garnishes of your choice.