Cauliflower & Asiago Soup

Cauliflower & Asiago Soup

Garnished with a pretty Christmas tree pesto drizzle, serve this delightful cream soup as a first course before the holiday meal or as a special main dish for a lunch or light dinner. Make the season bright with a soup that always warms the tummy and soul.

servings
8

Ingredients

















Cooking Instructions

For soup:


1

Sauté leek in olive oil in a heavy stockpot until tender. Stir in bay leaf and cauliflower florets; cook and stir until cauliflower is crisp-tender. Add wine, stirring to loosen browned bits from pan. Bring to a boil; cook and stir until liquid is reduced by half. Reduce heat; stir in chicken stock. Bring to boil. Cook, stirring occasionally, until cauliflower is tender. Reduce heat slightly; gradually whisk in cream. Return to boil over medium heat; whisking constantly to heat through. Season with salt and pepper to taste. Remove from heat. Cool slightly; remove and discard bay leaf halves.


2

Process soup in batches in a blender, or with an immersion blender, until smooth. Return to pot; warm over low heat. Gradually whisk in asiago until melted. Remove from the heat.


For pesto garnish:


1

Place parsley, basil and salt in food processor; cover and pulse until coarsely chopped. Gradually drizzle in olive oil in a steady stream while processing. Transfer to a plastic squirt bottle; garnish individual bowls with pesto and red pepper flakes if desired.


Recipe Tip:
  • Any brand of Wisconsin asiago cheese can be used.
  • We used Chardonnay wine in this recipe.
  • Don’t have a squirt bottle on hand? Place a large plastic bag in a drinking glass, folding the bag over the sides of the glass. Spoon pesto into a corner. Gather up sides of bag, lifting out of glass, and twist. Snip a small hole in the corner of bag with scissors. Gently squeeze pesto through hole in bag to pipe garnish.  
cheese iconCheesemonger Tip:
Wisconsin asiago cheese is inspired by Italian asiago, which is available young and aged; but Wisconsin asiago has a very different flavor and texture. It’s nutty with a slight tanginess similar to romano cheese.

Ingredients

















Cooking Instructions

For soup:


1

Sauté leek in olive oil in a heavy stockpot until tender. Stir in bay leaf and cauliflower florets; cook and stir until cauliflower is crisp-tender. Add wine, stirring to loosen browned bits from pan. Bring to a boil; cook and stir until liquid is reduced by half. Reduce heat; stir in chicken stock. Bring to boil. Cook, stirring occasionally, until cauliflower is tender. Reduce heat slightly; gradually whisk in cream. Return to boil over medium heat; whisking constantly to heat through. Season with salt and pepper to taste. Remove from heat. Cool slightly; remove and discard bay leaf halves.


2

Process soup in batches in a blender, or with an immersion blender, until smooth. Return to pot; warm over low heat. Gradually whisk in asiago until melted. Remove from the heat.


For pesto garnish:


1

Place parsley, basil and salt in food processor; cover and pulse until coarsely chopped. Gradually drizzle in olive oil in a steady stream while processing. Transfer to a plastic squirt bottle; garnish individual bowls with pesto and red pepper flakes if desired.


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