Cauliflower and other brassica vegetables, such as broccoli and kale, are popular ingredients this fall. Chef Pat Long gives cauliflower an extra kick by combining it with Gorgonzola cheese and curried raisins in this indulgent soup.
For this dish, Long sweats diced onions until they’re translucent and then adds cauliflower florets and vegetable stock. He lets the combination simmer for 20 minutes and strains it, reserving the liquid.
Long purees the cauliflower and onions with Gorgonzola cheese and heavy cream in small batches, combining it with the cooking liquid to emulsify the whole mixture. He seasons the soup with salt and pepper and garnishes it with curried raisins, which he makes by toasting curry powder in a pan, adding a little oil, heating it and drizzling it over golden raisins.
The soup sells for $5 per cup and $8 per bowl.
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Contact Bret Thorn at bret.thorn@penton.com.
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