Cauliflower, apple, and blue cheese soup
- 8 tablespoons (1 stick) butter;
- 2 cups chopped onion;
- 1 cup chopped leeks (white and tender green parts);
- 1 cup diced celery root (celeriac);
- 1⁄2 cup instant or allpurpose flour;
- 4 cups chicken stock;
- 6 cups coarsely chopped cauliflower (about 11⁄2 pounds);
- 1 tart apple, peeled, cored, and chopped;
- 1 teaspoon kosher salt, plus more to taste;
- 1 cup apple cider;
- 1⁄2 cup half-and-half or whole milk;
- 1 teaspoon chopped fresh thyme;
- 3 ounces crumbled blue cheese;
- 1 teaspoon whole pink peppercorns or coarsely ground Grains of Paradise, for garnish.
Instructions:
Melt the butter in a large, heavy saucepan or small soup pot over medium heat. Add the onion, leeks, and celery root and a generous pinch of salt. Cook, stirring often, until the vegetables soften but do not brown, about 8 minutes.
-
- Add the flour and cook, stirring constantly, for 2 minutes. Gradually whisk in the stock and stir until smooth. Add the cauliflower, apple, and salt. Bring the soup to a boil, reduce the heat, cover partially, and simmer until the cauliflower is tender, about 20 minutes. Stir in the cider and the half-and-half.
- Puree in a blender (working in batches to not fill the blender more than half full) and return it to the pot or puree the soup directly in the pot with an immersion blender. Bring to a simmer, add the thyme and cheese, and stir until the cheese melts. Season with salt. Serve warm, garnished with a few pink peppercorns.
- Make-ahead note: The soup can be partially made up to 1 day ahead. Store covered and refrigerated. Do not add the cheese until you reheat the soup.