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My review
Cauliflower Soup with Blue Cheese Fritters
68k
Chef John
"Sometimes an idea for a recipe pops into my head and even before I make it, I have a pretty good idea on what the results will be like. To say I was happy with the results would be a serious understatement. Soup is comforting, soothing, soul-warming – not something that chefs normally day-dream about. This soup was a different story. It may be the single greatest soup I have every made."
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Ingredients
1 h 30 m servings 402Original recipe yields 4 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Stir 1/4 cup water, 2 tablespoons butter, and salt together in a pot; bring to a simmer. Reduce heat to medium and whisk flour into butter mixture until a paste-like dough forms, 2 to 3 minutes. Transfer dough to a bowl to cool, 5 to 10 minutes. Whisk egg into cooled dough until completely incorporated. Refrigerate until chilled, at least 30 minutes.
- Melt 2 tablespoons butter in a pot over medium-low heat. Cook and stir onion, garlic, and a pinch of salt in hot butter until onion is soft and translucent, 5 to 10 minutes. Add cauliflower, 2 cups water, and chicken stock. Bring to a simmer and cook until cauliflower is tender, about 30 minutes.
- Puree soup using an immersion/stick blender until smooth. Stir cream, nutmeg, cayenne, and a pinch of salt into soup. Reduce heat to low to keep soup warm while making the fritters.
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
- Fold crumbled blue cheese into chilled fritter batter until cheese is coated with dough. Spoon dough into a teaspoon and transfer to a second teaspoon to form a fritter. Drop fritters into oil and cook in the preheated oil until the outside is golden brown and cheese is melted on the inside, 2 to 3 minutes. Ladle soup into bowls and top with fritters and chives.
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Footnotes
- Cook's Notes:
- You can substitute water for the chicken stock for a vegetarian version of the soup.
- To puree the soup using a blender, pour cauliflower mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews
Read all reviews 1218 Ratings
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Most helpful positive review
12/22/2014
Chef John is amazing! I always try his recipes because, just plain fact, they are always the best! Followed this recipe to the letter and it was exquisite. My husband, who is not crazy for ca...
Most helpful critical review
12/4/2016
The only thing I didn't follow was the use of an immersion blender (because I didn't have one). Hubby had a few bites and stopped. I thought the fritters were great but the soup was lacking so...
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12/22/2014
Chef John is amazing! I always try his recipes because, just plain fact, they are always the best! Followed this recipe to the letter and it was exquisite. My husband, who is not crazy for ca...
9/28/2014
I only made the soup - I was looking to use up some cauliflower. The soup was really good. I topped it off with some crumbled bacon and some parmesan cheese, which was delicious. Next time, I'll...
1/17/2015
amazing!! all my family love it... and it works with kids who don't like cauliflower
11/2/2016
really liked the soup, smooth and creamy. Didn't make the fritters, but good with some cheese sprinkled on top, some bacon crumbled would be fantastic
3/9/2018
I have tried several of Chef Johns recipes they are wonderful. I follow the recipes with no deviation because they are perfect. The fritters gave the soup that little extra.
1/13/2018
So easy to make and tastes great! I used half and half because I didn’t have heavy cream.
3/28/2017
This is a review just for the soup since I didn't make the blue cheese fritters. The soup was tasty, very smooth flavor that goes well with a slice or two of baguette bread. My family and I en...