Roasted Cauliflower and Gorgonzola Bisque
Ready-To-Use Stocks Recipes
8 to 10
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.
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
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
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.