Cream of cauliflower and Roquefort soup

Cauliflower is having high content of Anti-Oxidants, the soup here may be cooking too long for Cauliflower.

Cauliflower best to eat as salad, stir fried, slight boil not over boil to maintence the nutritions within.

I would recommend that add few slices of Ginger into the soup to so that to prevent "Gas" building in the stomach!!


Cream of cauliflower and Roquefort soup

Serves 4

For port mascarpone:
1 cup port
1/4 cup minced shallots
1/2 cup fruity red wine
1/2 cup good-quality mascarpone
Salt
For soup:
2 heads cauliflower, leaves and core removed
6 cups milk
Salt
1/4 teaspoon cayenne pepper
2 ounces Roquefort or other good-quality blue cheese
For garnish:
3 tablespoons minced fresh chives

To prepare mascarpone: Combine port, shallots and wine in small saucepan and set over medium heat. Reduce mixture until only about 1 tablespoon liquid remains. Pour into bowl, let cool to room temperature, and carefully fold into mascarpone. Season to taste with salt. Refrigerate.

To make soup: Set aside 8 cauliflower florets for garnish. Roughly chop remaining cauliflower and cover with cold, salted water in large saucepan. Bring to boil over medium-high heat. Cook 10 to 15 minutes, until cauliflower is cooked through. Drain off water and add milk. Return saucepan to heat and bring to boil. Season with salt and cayenne pepper. Transfer soup in batches to blender or food processor. Add half of Roquefort cheese and puree until smooth. Pass soup through medium-fine strainer into a clean saucepan and keep warm.

Bring 4 cups salted water to a boil in small saucepan. Add reserved cauliflower florets and blanch 1 to 2 minutes, until tender; drain.

To serve: Place 2 cauliflower florets in center of each warm soup bowl. Pour soup around florets. Top florets with a large tablespoon of port mascarpone. Finely chop remaining Roquefort cheese and sprinkle over top of soup, topping it with chives.
MercuryNews.com | 02/23/2005 | Cream of cauliflower and Roquefort soup