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Cauliflower Soup with Blue Cheese Fritters

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Cauliflower Soup with Blue Cheese Fritters



Ingredients :

  • ¼ cup water
  • 2 tablespoons butter
  • 1 pinch salt
  • ¼ cup flour
  • 1 egg
  • 2 tablespoons butter
  • 1 onion
  • chopped
  • 1 clove garlic
  • minced
  • salt to taste
  • 1 head cauliflower
  • broken into florets
  • 2 cups water
  • 2 cups chicken stock
  • ½ cup heavy cream
  • 1 pinch ground nutmeg
  • or more to taste
  • 1 pinch cayenne pepper
  • or more to taste
  • 2 ounces cold firm blue cheese
  • crumbled
  • 2 cups vegetable oil for frying
  • 1 tablespoon chopped fresh chives
  • or more to taste
  • Methods :

  • Stir 1/4 cup water, 2 tablespoons butter, and salt together in a pot; bring to a simmer. Reduce heat to medium and whisk flour into butter mixture until a paste-like dough forms, 2 to 3 minutes. Transfer dough to a bowl to cool, 5 to 10 minutes. Whisk egg into cooled dough until completely incorporated. Refrigerate until chilled, at least 30 minutes.
  • Melt 2 tablespoons butter in a pot over medium-low heat. Cook and stir onion, garlic, and a pinch of salt in hot butter until onion is soft and translucent, 5 to 10 minutes. Add cauliflower, 2 cups water, and chicken stock. Bring to a simmer and cook until cauliflower is tender, about 30 minutes.
  • Puree soup using an immersion/stick blender until smooth. Stir cream, nutmeg, cayenne, and a pinch of salt into soup. Reduce heat to low to keep soup warm while making the fritters.
  • Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
  • Fold crumbled blue cheese into chilled fritter batter until cheese is coated with dough. Spoon dough into a teaspoon and transfer to a second teaspoon to form a fritter. Drop fritters into oil and cook in the preheated oil until the outside is golden brown and cheese is melted on the inside, 2 to 3 minutes. Ladle soup into bowls and top with fritters and chives.
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