gastronome
cauliflower fondue soup

Cooking with Amy's Creamy Cauliflower Fondue soup looked good to me, but a little heavy for a daily soup. I toyed with it, removed the carrots and potato, and came up with this....

1 onion, diced
4-5 cups cauliflower florets
1 tsp olive oil or butter
chicken or veggie stock
salt & pepper
2 oz emmenthaler (or other nutty swiss melty cheese), shredded
1 tbsp flour
1/2 cup soy creamer
1-2 tbsp sherry

Sauté the onion over medium-high heat until golden. Add the cauliflower, and cover with stock so the total volume is around 10 cups. (I'm guessing this is probably 5-6 cups of stock. I was ladeling straight out of the stock pot, so i didn't measure precisely.) Add a few pinces of salt.

Simmer for around 10 minutes, or until the cauliflower is tender. Purée with a stick blender until almost smooth (i like a little roughness in my cauliflower soups). Add the soy creamer.

Toss the shredded cheese with the flour, and stir into the soup until melted over medium heat. (Cook at least 5 more minutes to take away the raw flour taste.) Adjust salt and pepper to taste, and stir in the sherry, a tablespoon at a time. Stop when it tastes right.

Serve in big bowls garnished with hazelnut oil, fresh ground pepper, and a long thin crouton.

Posted by shock on February 08, 2004 | TrackBack
Comments

How did it turn out? I like the hazelnut oil addition...

Posted by: Amy on February 9, 2004 6:07 PM

I really liked it - the flavor of the cheese and sherry really shined through. I made it a second time and the guests voted yes. (I found that it freezes well for future lunches, if you're the sort to take your own lunch to work.) Your version sounds decadent and lovely, too!

Posted by: meriko borogove on February 9, 2004 7:56 PM

I made the original Amy's version last week... it was quite nice, tho' I had to add quite a bit of salt and pepper to give it some zing. Apparently it would also be good if accompanied with some bean-o, as the results were quite flatu-riffic. TMI! TMI!

Posted by: Lauren on March 8, 2004 5:02 PM
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