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Creamy Cauliflower and Comté Soup


Creamy Cauliflower and Comté Soup
Serves 6
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.
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Ingredients
  1. 1 large cauliflower, cut into florets
  2. 1 yellow onion, diced
  3. 1 pound waxy potatoes, peeled and diced
  4. 1½ cups Comté, grated
  5. ¼ teaspoon nutmeg
  6. 3 teaspoons kosher salt, divided
  7. ½ cup olive oil, divided
  8. 6 cups chicken stock, divided
  9. ½ cup toasted hazelnuts, roughly chopped, optional
Instructions
  1. ►Heat oven to 450°F.
  2. ►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.
  3. ►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.
  4. ►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.
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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.

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