Blue Lifestyle

Home of James Beard Foundation Award winner Anthony Dias Blue, one of the most influential food, wine, spirits, and lifestyle personalities in the United States.

Cauliflower Soup with Cougar Gold Cheddar and Toasted Hazelnuts

This hearty, extremely lovely soup combines three Northwest ingredients: cauliflower, hazelnuts and Cougar Gold, a rich, sharp cheddar cheese similar to Tillamook that was developed and is sold by Washington State University. It melts beautifully. Start by melting 2 tablespoons unsalted butter in a medium skillet over medium heat. Add 2 leeks, halved lengthwise, cleaned and chopped and 1 chopped onion and sauté, stirring occasionally, for 8 minutes.

Place one 1-pound head of cauliflower, cut into florets, 2 chopped carrots and 1 quart chicken stock into a Dutch oven. Add the sautéed onions and leeks. Bring to a boil, reduce the heat, cover, and simmer for 20 minutes or until the vegetables are tender. In batches, puree the vegetable mixture in a blender. Return the pureed soup to the Dutch oven. Stir in 1 cup half-and-half. Season with salt and pepper. Serve hot, sprinkled with 1 cup shredded Cougar Gold or Tillamook cheddar cheese and ½ cup chopped toasted hazelnuts.

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