The rest of the soup is a glorious combination of butter, leeks, celery, chicken broth and milk, with a little flour for thickener. It tastes like it has a generous lacing of cream, but no…it’s the magic of that cauliflower! You puree the whole thing up until it is gorgeous and creamy, and then sitr in the blue cheese until it is melted and perfect.
Now ladle it into bowls, grind some pepper on top and garnish it with the cauliflower pieces. Hand out some soup spoons and prepare yourself for some serious cauliflower deliciousness. I heart cauliflower! And bacon. And carbohydrates. And cauliflower!
Serves: 4 servings
- 1 head cauliflower, cut into small pieces
- ½ stick butter
- 1 leek, white and pale green parts only, cleaned and slices
- 1 cup celery, chopped
- ¼ cup flour
- 3 cups chicken broth
- 1 cup whole milk
- 4 ounces crumbled blue cheese
- Fresh ground pepper
- Boil a handful of the smaller cauliflower florets in boiling water until just tender, about 3 minutes, and drain. Set aside - you are going to use these for garnish later!
- Melt butter in a Dutch oven over medium high heat. Add leek, celery and the rest of the cauliflower and stir. Sprinkle flour over the top and stir.
- Pour in broth and milk and bring to a boil. Reduce to a simmer, cover the pot and cook until cauliflower is very very tender, about 25 minutes.
- If you have an immersion blender, carefully blend the soup mixture until smooth...if not, transfer the mixture in batches to a regular blender and blend that way. Return to pot.
- Add cheese and stir over medium heat until melted.
- Divide soup among bowls and grind fresh pepper on top. Garnish with cauliflower florets and serve at once.