Cauliflower Gouda Soup

Name: Cauliflower Gouda Soup
Cuisine: World Cuisine
Ingredients: Olive oil (for drizzling); 1 (3 lb.) head of cauliflower (roughly chopped into bite-size pieces, reserving 2 large florets for garnish later); Kosher salt and pepper (to taste); 3 shallots (small diced); 3 cloves garlic (grated); ½ cup dry white wine; 4 Tbsp unsalted butter; 7 Tbsp all-purpose flour; 4 cups chicken stock (homemade or store-bought); 1 bay leaf; 1 cup heavy cream; 6 oz shredded mild gouda (plus more for topping*); Sliced fresh chives (for garnish); Fresh dill (for garnish); Chili crisp (to taste); Lemon zest and juice (to taste); Sourdough bread (for serving)

9 steps

Serves 4

Updated at: Sun, 13 Apr 2025 02:31:58 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories727.1 kcal (36%)

Total Fat54.2 g (77%)

Carbs34.6 g (13%)

Sugars10.3 g (11%)

Protein23.2 g (46%)

Sodium806.2 mg (40%)

Fiber4.6 g (16%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

olive oil

for drizzling

1 headcauliflower

roughly chopped into bite-size pieces, reserving 2 large florets for garnish later

3 clovesgarlic

½ cupdry white wine

4 Tbspunsalted butter

7 Tbspall-purpose flour

4 cupschicken stock

homemade or store-bought

1bay leaf

1 cupheavy cream

6 ozgouda

shredded mild, plus more for topping

zest and juice, to taste

Sourdough bread

for serving

Instructions

Step 1

Coat the bottom of a large pot over medium heat with olive oil.

Step 2

Add in shallots and garlic and season with salt and pepper. Cook until shallots are soft and translucent.

Step 3

Add in cauliflower and cook to just soften slightly, about 3-5 minutes.

Step 4

Deglaze with white wine and reduce by ¾.

Step 5

Add in butter and melt. Stir in flour until fully combined with the butter.

Step 6

Add in chicken stock and stir to combine. Toss in bay leaf. Bring to a boil, stirring constantly, and reduce heat to medium low. Let simmer and thicken for 25-30 minutes, stirring every now and then.

Step 7

Remove the bay leaf. Turn heat to low and stir in cream. Add in cheese and stir to melt. Season to taste with more salt and pepper, if needed.

Step 8

Thinly shave the reserved cauliflower florets on a mandolin. Toss with chili crisp, lemon zest, lemon juice, and salt to taste.

Step 9

Serve soup topped with more grated gouda, chili crisp cauliflower, chives, dill and some sourdough on the side for dipping.

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