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.
- 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
- ►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.