Cauliflower and brie soup

A restaurant I love in Palmerston North used to serve the most amazing cauliflower and brie soup. I would go there just to get this amazing soup. So Mr Ecochick made this soup for me and wrote his own recipe for you all . At the supermarket the other day the cauliflower was only a dollar and brie was on sale for $3 so cauliflower and brie soup it is! So yummy. Even though some of these ingredients are expensive the soup makes about 6 portions so costs less than $10 to make therefore a cheap luxury soup; so enough for the 3 of us for tea and more for lunch tomorrow. I love leftovers! 

2 medium or 1½ large Cauliflower heads
1 medium onion (could use two)
½ BULB of garlic (about 8 cloves)
Salt, pepper
Fresh thyme
3 cups vegetable stock
1 cup whole milk
¼ cup cream
50g butter
2 rounds of brie, 250 grams.
Fry the onion in olive oil, when good and sweating add chopped garlic, season with pepper. Fry for a while, slowly, adding oil if it starts to dry out.
Once very soft (10 mins), add the cauliflower, finely chopped (not too picky), and the butter. Fry while stirring time to time until cauliflower changes colour to more translucent. (c15 mins)
Add stock, milk and cream, and thyme. Stir and check for salt level now as stock can be salty, then salt to taste (if needed, can add later). Cover and simmer gently until cauliflower is soft (30 mins).
Either puree with a hand blender (metal!) or simply mash with a potato masher for a different texture. Simmer 5 more minutes.
Add diced brie and remove from heat. Stir until brie is melted and evenly through the soup. 
Serve with bread. We get two slices of bread and put cheese in the middle, then put in our sandwich press. Before you dip your bread in the soup pull the pieces apart and dip the cheesy bread in the soup. Bon appetit.  
Linked to cherished handmade treasures, 

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