Save 20% now through June 2, 2012. 
Print Recipe
Roasted Cauliflower and Gorgonzola Bisque
Description
A rich, satisfying soup to begin a fall or winter dinner with a terrific combination of flavors: roasted cauliflower, garlic, crème fraîche, and Gorgonzola with a swirl of walnut oil and a sprinkling of crunchy walnuts for a garnish.Ingredients
Serves
8 to 10
- 1 head (about 2 pounds) cauliflower, trimmed and cut into florets
- 3 tablespoons vegetable oil
- 6 cloves garlic, roughly chopped
- 1/2 cup chopped onions
- 1/2 cup chopped peeled carrots
- 1/2 cup chopped celery
- Salt and ground black pepper
- 2 quarts More Than Gourmet Ready-to-Use Vegetable Stock (or use 3 ounces Veggie-Stock Gold® dissolved in 2 quarts hot water)
- 1 cup crème fraîche or sour cream
- 1 cup crumbled Gorgonzola cheese, divided
- 1/4 cup chopped toasted walnuts
- 4-5 teaspoons walnut oil
Methods/steps
- Preheat the oven to 450°. Toss the cauliflower with the vegetable oil, garlic, onions, carrots, and celery, and season with salt and pepper. Arrange the vegetables in a single layer on a baking sheet and roast them on the center rack of oven for 15 minutes.
- While the vegetables roast, bring the vegetable stock to a boil in a large stockpot over high heat. Add the roasted vegetables to the stockpot and reduce the heat to medium-low. Simmer for 15 to 20 minutes, until the vegetables are tender.
- Purée the soup with a hand-held stick blender (or purée it in batches in a countertop blender) until smooth. Stir in the créme fraiche and season to taste with salt and pepper. Remove the soup from the heat and gently stir in 3/4 cup of the Gorgonzola. Ladle the soup into warmed bowls, garnish with remaining cheese and chopped walnuts, and drizzle with walnut oil.
