Blomkål- og ostesuppe (Cauliflower and Cheese Soup)

It's my turn to host, as it were, Soup Saturday Swappers.   I wanted to ask other participants from our group to make a soup from their cultural background and then one of my fellow Soup Swappers managed to say it much better than me.  She said to make a soup "Celebrate your Ancestry "   

Well, duh!!! She said it so much better than me.

We're a group of bloggers who blog about soup once a month.  We have a theme and make a soup that fits into that theme.  I've had a lot of fun with different soups.  I've stretched my 'soup' wings and made some that were great and others, well, so so. 

Well, you know me, I'm a proud Dane.   And I've managed to share a lot of Danish soups with you already, so I basically had to go searching for a new soup, one that not only spoke Danish, but did it fluently, without an accent. 
 

I found one and can I just say WOW, was it delicious.  

I personally love cauliflower.  Didn't always, it used to be the only way I liked it was drowned in cheese sauce.  I do mean DROWNED!!!! Anything to hide the flavor of the cauliflower.  

This soup also has some cheese, blue cheese that is,  and it pairs beautifully with the Cauliflower and enhances the flavor. 

I got the recipe out of my Danish Flavor Cookbook, and modified it a touch.  Not much, but I had to make it my own.

I used some home made chicken stock, cause I could.  I also bought some Blue cheese crumbles, and did not grate the cheese.   

The recipe says it serves 4-6 people and I guess it could.   I made some 'strimler' or strips of some of my toasted Veggie Bread.  Which if I say so myself, was a brilliant move on my part.  The pretty flowers on the soup are called Spiderwort, and they are totally edible, and delicious in their own right.

Fair warning, if you're not fond of Blue Cheese, you probably won't like it. It is very strongly flavored and I think it's perfect as a starter soup to a meal. 

This became a lovely sipping soup, one of my favorite kinds. I love to have a mug of soup at hand to sip on when I'm writing. I also like sitting at the table with not only a bowl of soup but a slice or two of home made bread to go with the soup.   The bowl was a gift from a dear friend, the maker is Dansk, and is called Mesa Sky Blue. 

 

Blomkål- og ostesuppe (Cauliflower and Blue Cheese Soup)

Yield: 4-6

Author: Sid's Sea Palm Cooking - Adapted from a recipe from Cooking with a Danish Flavor

Prep time: 10 MinCook time: 20 MinTotal time: 30 Min

This is a richly flavored soup, perfect as a starter or a light meal accompanied by some home made bread and a salad.

Ingredients

• 25 -50 g. Blue Cheese - grated or crumbled (1-2 oz)
• 1 medium sized cauliflower
• Tennis ball size chopped onion
• 6 cups Homemade chicken stock
• 2 tablespoon butter
• 1 tablespoon Flour 
• Fresh Ground pepper

Instructions

1. Wash the cauliflower and cut into florets. Chop one onion. 
2. Add the vegetables to the chicken stock and simmer for 15-20 minutes or until the cauliflower is cooked and softened. 
3. When the cauliflower and onion is cooked, use an immersion blender and process it until smooth.  Leave on low heat. 
4. Melt the butter and stir in the flour until it is a smooth paste.   I use a small bowl for this and melt the butter in the microwave.   Whisk the roux into the cauliflower puree and let cook for around 3 or 4 minutes. This will thicken the soup a lot.  After it has simmered and thickened, remove from heat and stir in the blue cheese.   Depending on how much you like blue cheese, stir in 1 ounce to begin with, taste and then add more. 
   
5. Serve with some home made croutons, and a good grind of black pepper.
   

Notes:

If you're not sure about the blue cheese, add half the amount and taste before adding the rest.

This can also be made vegetarian by using vegetable stock instead of the chicken stock.

You can omit the roux if you wish this to be totally keto. The soup will not be as thick however.

 Did you make this recipe?

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Created using The Recipes Generator

 

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