Delia's Cauliflower Soup with Roquefort

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* Exported from MasterCook *

 

Delia's Cauliflower Soup with Roquefort

 

Recipe By :Delia Smith

Serving Size : 6 Preparation Time :0:00

Categories : Soups & Stews

 

Amount Measure Ingredient -- Preparation Method

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20 ounces cauliflower head

2 ounces Roquefort cheese -- crumbled

2 bay leaves

2 tablespoons unsalted butter

1 medium onion -- peeled, chopped

2 each celery stalks with leaves -- chopped

1 large leek -- trimmed, washed, chopped

4 ounces potato -- peeled, diced

2 tablespoons half-fat creme fraiche (optional)

salt and black pepper -- freshly ground

To serve:

1 tablespoon snipped fresh chives

creme fraiche (optional)

 

1. THE STOCK for this is very simply made with all the cauliflower trimmings.

All you do is trim the cauliflower into small florets and then take the stalk

bits, including the green stems, and place these trimmings in a medium-sized

saucepan. Then add 6 cups or more of water, the bay leaves and some salt, bring

it up to the boil and simmer for 20 minutes with a lid.

 

2. Meanwhile, take another large saucepan with a well-fitting lid, melt the

butter in it over a gentle heat, then add the onion, celery, leek and potato,

cover and let the vegetables gently sweat for 15 minutes. Keep the heat very

low, then, when the stock is ready, strain it into the pan to join the

vegetables, adding the bay leaves as well but throwing out the rest. Now add the

cauliflower florets, bring it all back up to simmering point and simmer very

gently for 20-25 minutes, until the cauliflower is completely tender, this time

without a lid.

 

3. After that, remove the bay leaves, then place the contents of the saucepan in

a food processor or blender and puree until the soup is smooth and creamy. Next

return it to the saucepan, stir in the creme fraiche and cheese and keep

stirring until the cheese has melted and the soup is hot but not boiling. Check

the seasoning, then serve in hot bowls, garnished with a little more creme

fraiche, if you like, and the chives.

 

[replace creme fraiche with creamy thick yogurt.]

 

Source:

" Delia's Vegetarian Collection by Delia Smith (Publisher: McClelland &

Stewart; ISBN: 0771082207; November 2002) "

S(Photo):

" http://www.deliaonline.com/recipes/r_0000001330.asp "

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Per Serving (excluding unknown items): 111 Calories; 7g Fat (53.6% calories from

fat); 4g Protein; 10g Carbohydrate; 2g Dietary Fiber; 19mg Cholesterol; 199mg

Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 1 Fat.

 

NOTES : This is a truly sublime soup, as the cauliflower and Roquefort seem to

meld together so well, but I have also tried it with mature Cheddar, and I'm

sure it would be good with any cheese you happen to have handy. More good news –

it takes little more than 40 minutes to make.

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0