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.

Recipe Summary

prep:
15 mins
cook:
45 mins
additional:
30 mins
total:
1 hr 30 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Fritter Dough:
Soup:

Directions

Instructions Checklist
  • 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.

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  • 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.

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.

Nutrition Facts

402 calories; protein 9.4g 19% DV; carbohydrates 18g 6% DV; fat 34g 52% DV; cholesterol 108.5mg 36% DV; sodium 694.1mg 28% DV. Full Nutrition
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Reviews (12)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/23/2014
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 cauliflower asked for seconds. He said it was the best soup I've ever made. Thank you Chef John for making me a heroine in my own dining room! Read More
(6)

Most helpful critical review

Rating: 3 stars
12/22/2016
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 something...I may try again and add sharp cheddar and bacon. Read More
19 Ratings
  • 5 star values: 12
  • 4 star values: 4
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
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 cauliflower asked for seconds. He said it was the best soup I've ever made. Thank you Chef John for making me a heroine in my own dining room! Read More
(6)
Rating: 4 stars
09/28/2014
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 try it with the fritters. Read More
(4)
Rating: 4 stars
11/23/2014
Loved it! Chef John does it again!! Read More
(2)
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Rating: 5 stars
01/17/2015
amazing!! all my family love it... and it works with kids who don't like cauliflower Read More
(2)
Rating: 5 stars
11/02/2016
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 Read More
(1)
Rating: 5 stars
03/09/2018
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. Read More
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Rating: 5 stars
01/13/2018
So easy to make and tastes great! I used half and half because I didn t have heavy cream. Read More
Rating: 4 stars
11/19/2015
Four and 1/2 stars as written. We really liked the fritters with the soup also. Just thought something was missing in those bites without the fritters so added freshly shredded cheddar and leftover diced ham. Definitely will make again maybe pepper jack fritters or shredded p/j and a dose of Worchestershire. Read More
Rating: 3 stars
12/22/2016
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 something...I may try again and add sharp cheddar and bacon. Read More
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