CAULIFLOWER / BRIE SOUP

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This soup is just soooo luxurious. Like, driving in a Bugatti with a scarf whipping in the wind luxurious, or skiing in Gstaad, or maybe it’s as luxurious as you’d expect a soup with brie in it to be.  But it also manages to be so simple.  It’s under 10 ingredients, done in 45 minutes, and if you pop a little truffle oil in this thing…woah. It’s a little out of control.

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INGREDIENTS

1 1/2 cups yellow onion, chopped

4 cloves garlic, peeled and minced

1 teaspoon thyme, roughly chopped

3 tablespoons flour

4 tablespoons unsalted butter

1 1/2 quarts chicken broth

8 cups cauliflower, chopped

2 cups milk

3/4 cup brie (rind removed)

DIRECTIONS

In a medium sauté pan, melt 1 tablespoon butter over medium heat and add the onion.  Cook, stirring, for 10 minutes or until translucent.  Season with salt and pepper, add the garlic and thyme, and continue cooking for another 5 minutes, until fragrant.

In a large pot over medium-low heat, melt the remaining 3 tablespoons of butter, then add the flour.  With a whisk, stir the butter and flour together until a loose paste forms, and continue stirring for a minute until the paste is pale golden brown, and smells a bit nutty.

Whisk in the chicken broth, about a cup at a time. Add the cooked onions and cauliflower, and cook, covered, for 20 minutes, until the cauliflower is cooked through and tender.  Add the milk and brie, stirring until melted, then puree by ladling into a blender or using an immersion blender.  For an extra luxurious texture, strain through a fine mesh sieve.

  • woah, this looks yummy. i might just make it for my christmas dinner. but could you tell me, how many does this recipe cater for? thanks

    • TheKitchyKitchen

      For sure! It makes about 3 quarts, so depending on serving size, about 6 people. Hope this helps! xo

  • Sarella

    I’m trying this today
    Do I need to supplement anything for the Brie if I don’t have it.?
    It’s a snowy mountainous drive to town for Brie!

    • TheKitchyKitchen

      Camembert or any other bloomy rind, runny cheese would be great! xoxo

  • Norman

    would almond milk work as a substitute for the whole milk?

    • TheKitchyKitchen

      I haven’t tried it, but I’d say it should work. Let me know!

  • Any thoughts on upping it to an epousse? Or would that be too strong…

    • TheKitchyKitchen

      Ohhhhhh…I’m into it! if you love epoisse, go for it!

      It will smell strong, but taste amazing. xoxo

  • I can’t wait to try this. Do you think this would freeze well? It would be such a nice thing to have extras tucked away in my freezer for a colder day!

    • Robbie

      I froze it but it wasn’t as creamy when reheated. I plan to freeze a quart before adding cheese. I plan to warm in sauce an add cheese. Fingers Crossed!