I have decided that sage and Gorgonzola cheese can make anything taste phenomenal. I first became enraptured with this combination when I made Sage & Gorgonzola Gougères (Cheese Puffs) a couple of weeks ago. They go together like Katharine Hepburn and Spencer Tracy, Fred Astaire and Ginger Rogers, Julia Roberts and Lyle Lovett (sorry about that).
While cauliflower is often consider a bland vegetable, its mellow flavor acts as a blank slate for a variety of flavors. When paired with sage and Gorgonzola in this recipe, cauliflower turns into a creamy, smooth, flavorful soup that is perfect for a cool Autumn evening. What's up next? Sage and Gorgonzola ice cream? Sage and Gorgonzola chocolate pudding? I think I'll leave those combinations to the chefs on Iron Chef America, where the ice cream maker is always used in the most unfortunate ways (trout ice cream, anyone?)
Cut one 1-pound cauliflower into small florets. Bring a medium pot of salted water to a boil. Add one cup of the florets to the water.
Blanch until the florets are just tender, 2-4 minutes. Drain and rinse under cold water. Set aside.
Heat a large saucepan over medium heat. Add ¼ cup (½ stick) of butter. Once the butter melts, add 1 large, chopped yellow or white onion, 1 ¼ cup chopped celery, the rest of the cauliflower florets and 2 minced garlic cloves.
Cover the saucepan and cook until the onion is tender, but not brown, stirring frequently, 7 to 8 minutes. Add ¼ cup all-purpose flour and cook, stirring, about 2 minutes. This will get rid of that raw flour taste, but the flour will thicken up the soup nicely.
Add 3 ½ cups vegetable broth and 1 cup milk. I used 2% milk and was very happy with the results (and, somehow, I had to justify the ½ stick of butter), but whole milk will make for a richer soup. It's up to you.
Bring the mixture to a boil. Partially cover the saucepan, reduce the heat, and simmer the mixture until the vegetables are very tender, stirring occasionally, 20 to 30 minutes.
Now, you can do the next step one of two ways. You can either puree the soup, in a couple of batches, in a blender or you can use an immersion blender. Since I didn't feel like washing my blender (really, why wash extra dishes if you don't have to?), I went the immersion blender route. Either way, puree the soup until very smooth.
Learn from my mistakes. Be sure that the immersion blender is fully immersed before turning it on, unless you enjoy being scalded by hot soup and finding specks of cauliflower on your cupboards for the next week. Consider yourself warned.
Bring the soup back to a simmer and stir in 3 ounces of Gorgonzola cheese, until the cheese is melted. Season with salt and pepper.
Divide the blanched cauliflower amongst 4 bowls, top each serving with 2 chopped leaves of fresh sage (8 leaves total), and ladle the soup over top. Serve immediately.
Heat a large saucepan over medium heat and add butter. Once the butter melts, add onion, celery, the rest of the cauliflower florets, and minced garlic cloves. Cover the saucepan and cook until the onion is tender, but not brown, stirring frequently, 7 to 8 minutes. Add all-purpose flour and cook, stirring, about 2 minutes. This will get rid of that raw flour taste, but the flour will thicken up the soup nicely.
Add vegetable broth and milk. Bring the mixture to a boil. Partially cover the saucepan, reduce the heat, and simmer the mixture until the vegetables are very tender, stirring occasionally, 20 to 30 minutes.
You can either puree the soup, in a couple of batches, in a blender or you can use an immersion blender. Puree the soup until very smooth. Bring the soup back to a simmer and stir in 3 ounces of Gorgonzola cheese, until the cheese is melted. Season with salt and pepper.
I never post comments on websites, but while looking for healthy recipes (starting Weight Watchers, again!) you site name was familiar. I did a search for your Cauliflower, sage and gorgonzola soup recipe and sure enough, it is a recipe I have been making for years. I don't use the sage as I don't care for it, and use gluten free flour instead of regular. This recipe is amazingly good. I have shared it with many people over the years and everyone loves it. My official name for it is "Damn that's good soup" since that is what I say everytime I take the first bite. I am looking forward to trying some of your other recipes too. Thanks for sharing this.
That sounds delish, thanks!
Do you thinking substituting soymilk for this recipe would work? I'm trying my best to be dairy free as I am apparently allergic ( goat and sheep milk cheeses are ok... PHEW!) Any suggestions/ideas?
Dara (Cookin' Canuck)
Allison, I am hesitant to give you a recommendation because I have never used soymilk in a soup recipe. It is certainly worth a shot. I have, however, used coconut milk - see this Creamy Zucchini & Coconut Milk Soup.
Thank you for all of the encouraging comments!
Anonymous - I'm so glad to hear that you and your family enjoyed this soup. Thanks so much for letting me know!
this was a delicious soup. everyone from the boyfriend to the 12 year old twins loved it. fairly simple to make as well. thank you!
I'll bet this is amazing. Will try and thanks for visiting my blog. Charles
Mama Plays Mozart
This looks amazing! I usually make soup on Sundays so I'll have to try it one week 🙂
i'm really not a cauliflower fan but the use of sage and Gorgonzola may have me convinced I need to try this!
Cajun Chef Ryan
Agreed, going to try this one, love the flavor combinations with kicking up this soup!
Southern Grace Gourmet
what a great combo! this looks delicious!
That looks good! I really like the gorgonzola and sage combo in there!
Mmm, that looks like real comfort food.
penny aka jeroxie
Oh Yum! I will love to try this dish. Cauliflower and blue cheese is a great combination.