Cauliflower Cheese Soup with Crispy Sage & Hazelnuts
Cette soupe de chou-fleur au fromage est un plat réconfortant et crémeux, parfait pour les journées froides. L'ajout de sauge croustillante et de noisettes grillées apporte une touche de croquant et de saveur, rendant ce plat à la fois délicieux et élégant.
Ingredients
- 1 medium head of cauliflower chopped into florets
- 1 large onion diced
- 2 cloves garlic minced
- 4 cups vegetable broth or chicken broth
- 1 cup milk or plant-based milk for a dairy-free option
- 1 cup sharp cheddar cheese grated (or a dairy-free cheese alternative)
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter or vegan butter
- 10-12 fresh sage leaves
- 1/3 cup hazelnuts roughly chopped
- Salt and pepper to taste
- Fresh chives chopped (for garnish, optional)
Instructions
- Sauté the Vegetables: In a large pot, heat the olive oil and butter over medium heat. Add the diced onion and sauté for about 5 minutes until translucent. Stir in the minced garlic and cook for another minute until fragrant.
- Cook the Cauliflower: Add the chopped cauliflower to the pot and pour in the vegetable broth. Bring to a boil, then reduce the heat and simmer for about 15-20 minutes, or until the cauliflower is tender.
- Blend the Soup: Remove the pot from heat and use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup to a blender in batches and blend until creamy. Return the soup to the pot.
- Add Milk and Cheese: Stir in the milk and grated cheddar cheese, mixing until the cheese is fully melted and the soup is creamy. Season with salt and pepper to taste. If the soup is too thick, add more broth or milk to reach your desired consistency.
- Prepare the Crispy Sage: In a small skillet, heat a little olive oil over medium heat. Add the fresh sage leaves and fry for about 1-2 minutes until crispy. Remove from the skillet and drain on paper towels.
- Toast the Hazelnuts: In the same skillet, add the chopped hazelnuts and toast for about 2-3 minutes until golden and fragrant. Be careful not to burn them.
- Serve: Ladle the soup into bowls and top with crispy sage and toasted hazelnuts. Garnish with fresh chives if desired. Serve hot with crusty bread or a side salad.
Notes
-
- Additional Tips: For added depth of flavor, consider incorporating a pinch of nutmeg or a splash of white wine during cooking. You can also add other vegetables like leeks or potatoes for a heartier soup.
- Storage: Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of milk or broth to loosen it up if needed.
- Freezer-Friendly: This soup freezes well. Allow it to cool completely before transferring to freezer-safe containers. It can be frozen for up to 3 months.
Final Thoughts:
This Cauliflower Cheese Soup with Crispy Sage & Hazelnuts is a delightful dish that brings warmth and comfort to any meal. With its creamy texture and the added crunch from the sage and hazelnuts, it’s a perfect way to enjoy the flavors of cauliflower in a new and exciting way. Enjoy every spoonful of this deliciously satisfying soup!