Creamy Cauliflower and Comté Soup
Roasting the cauliflower offers a boost of flavor while the addition of potatoes bulks up the consistency. Toasted hazelnuts and cauliflower florets contribute visual interest as well as a welcome variety in texture.
Ingredients
- 1 large cauliflower cut into florets
- 1 yellow onion diced
- 1 pound waxy potatoes peeled and diced
- 1½ cups Comté grated
- ¼ teaspoon nutmeg
- 3 teaspoons kosher salt divided
- ½ cup olive oil divided
- 6 cups chicken stock divided
- ½ cup toasted hazelnuts roughly chopped, optional
Instructions
- ►Heat oven to 450°F.
- ►Toss cauliflower florets with ¼ cup olive oil and 2 teaspoons salt in a bowl. Place on a baking sheet lined with parchment paper. Roast for 20 minutes, flipping florets halfway through, until crispy and golden.
- ►Meanwhile in a large pot over medium heat, add diced onions with ¼ cup olive oil and 1 teaspoon salt. Sauté until translucent, about 10 minutes. Add 4 cups chicken broth and potatoes. Raise heat to medium high and allow broth to come to a gentle boil. Boil for about 7 minutes, until potatoes are tender. Reduce heat to low.
- ►Reserve a cup of cauliflower and add the rest to pot. Stir in grated cheese and nutmeg. Remove soup from heat and use a stick blender to blend until smooth, or carefully transfer soup to a blender or food processor. Adjust consistency with additional broth if desired. Serve warm, topped with reserved cauliflower and crushed hazelnuts.
Jackie Botto
Jackie Botto is the food stylist and photographer for the Philadelphia cheese mecca, Di Bruno Bros. and the curator of their blog series, In the Kitchen with Jackie.
