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Cheese soup with cauliflower and cream

Cheesy Cauliflower Soup with Cream

I haven't posted a soup in a while! Here you go — this one's worth it! I really love cheese soups; there's just something about them that keeps you coming back again and again.

Dietrich

Recipe author

Composition / ingredients

Servings:

Cauliflower

750

Onion

Leek (white part)

Butter

White wine (off-dry)

Vegetable broth (or water)

Heavy cream

200

Hard cheese

Egg yolks

Table salt

Ground black pepper

Nutmeg

Brown sugar (or powdered sugar)

Chile pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 15 % 2 g

Fats 46 % 6 g

Carbohydrates 38 % 5 g

82 kcal

GI: 80 / 0 / 20

Cooking method

Cooking time: 40 min

Step 1:

Peel and finely chop the onion, and slice the leek into thin rings. In a pot, melt half the butter and lightly sauté the onion.
Step 2:

Break the cauliflower into florets. Put 2/3 of the florets in the pot with the onion, pour in the wine, and simmer, stirring, until the wine cooks off. Cover the remaining 1/3 of the cauliflower with boiling water and blanch (off the heat) for about 10 minutes, then drain. Pour the broth and half the cream into the pot of vegetables, bring to a boil, cover, and cook until the cauliflower is soft (about 20 minutes). Season the soup with salt and pepper to taste, and add a pinch of nutmeg.
Step 3:

In a bowl, combine the finely grated cheese, the remaining cream, and the 3 egg yolks. Once the cauliflower is tender, purée the soup with an immersion blender; then, with the blender still running, gradually pour in the egg-and-cheese mixture. Stir in the finely chopped chile pepper, bring the soup to a boil, and remove from the heat.
Step 4:

Melt the remaining butter in a skillet and sauté the blanched cauliflower florets until golden, salting them as they cook. Right at the end, sprinkle with brown sugar and stir constantly for 1 minute to let it caramelize.
Step 5:

Ladle the soup into bowls, top each with the caramelized cauliflower, dust lightly with nutmeg and finely chopped herbs, and serve. Done! Enjoy!