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.
Your soup looks perfect for the cool weather ahead. I love my immersion blender too! But could definitely relate to keeping it totally submerged!
mmmm...cauliflower soup with the touch of cheese, and it's blue cheese! Awesome.
If there is blue cheese involved, I'll be there! Yum - the flavors together sound so wonderful and I love the consistency it has with using an immersion blender!
Family Cuisine Food And Recipe
Delicious ! Thank you for sharing. Cheers !
yummmm....will definitely be in my archive, THANKS
What a wonderful soup...I want to slurpp it from my screen. Will try this out soon. Thanks for sharing this 🙂
I like your rationale of choosing the blender.
Nice rich soup. I think that even people who don't like cauliflower would like this. Great picture.
This looks great! I think I can even convince my cauliflower-hating partner to try it out.
Fresh Local and Best
I've been looking to get into cream - or milk - based soups. This a great inspiration. Thanks for the recipe!
HannahBanana aka Amanda
I don't think I could get enough of this soup! Delicious!
I love to puree cauliflower and use it as a base for additional flavors. Because of its creamy texture you are able to put together a fairly light soup (like this), that feels much richer. Gorgonzola and sage make this an elegant soup!
I am not a big fan of cauliflower but I shall let myself seduced by your recipe
If you promise not to make fun of me, I will tell you that I have never tried gorgonzola. Not because I don't think I'll like it, just because it's never come up 🙂 Thanks for this recipe!
Oh my, this sounds wonderful. I used to buy those big tubs of gorgonzola from Costco, but haven't gotten one for a while. Maybe it's time to get some for fall cooking!
Tasty Eats At Home
This soup sounds so wonderful. I think I need to track down some Gorgonzola that I can have (most have gluten in them!). The combo of sage and gorgonzola in this dish sounds amazing.
I love cauliflower and Gorgonzola soup. It's a great pair. I will try this when cauliflower is in season here.
Brie: Le Grand Fromage
This reminds me of a sage and Gorgonzola sauce I made for pumpkin ravioli a few months ago that was amazing. I have no doubt this soup is delicious - I'll have to try!
This sounds incredible! Great mix of flavors, and I'm a fan of cauliflower anyway.
I agree with you about Gorgonzola cheese makes everything taste wonderful. I love how simply yet flavorsome this soup is, very tasty