Cream of Cauliflower with Blue Cheese Fritters – The Best Soup I've Ever Made?

still on east coast time. Soup is not usually a subject associated with thrilling culinary experiences. Soup is comforting, soothing, soul-warming – not something that chefs normally day-dream about. This soup was a different story. It may be the single greatest soup I have every made.

Sometimes an idea for a recipe pops into my head and even before I make it, I have a pretty good idea on what the results will be like. But, when I went over this combination in my head, I really had no idea how successful it would be. To say I was happy with the results would be a serious understatement.

I was pretty sure blue cheese would be a nice addition to cauliflower soup, but the challenge was what would be the best delivery system for the sharp, funky cheese. I looked at many fritter recipes, but nothing was inspiring me. Then, for whatever reason, I thought about Pâte à choux.

Pâte à choux is an old-school, eggy pastry dough used to make things like éclairs and cream puffs. I though this would make a much lighter fritter than the traditional flour and baking powder versions, and that certainly turned out to be the case.

The dough fried up perfectly – beautifully golden brown outside, yet tender and moist inside – the perfect enclosure for the molten blue cheese. The combination of these light puffs and the earthy soup was magnificent. I can't remember ever being so happy eating a soup.

I really hope you give this a try, and even if you can't summon the courage to make the fritters (what's wrong with you?), I still think the soup alone is well worth making. Enjoy!



Ingredients:
For the fritters (a small batch - about 12 fritters):
1/4 cup water
2 tbsp butter
1/4 cup flour
pinch of salt
1 egg
2 oz crumbled, very firm blue cheese

For the soup:
1 onion
2 tbsp butter
1 clove garlic
salt to taste
1 head cauliflower
1 quart water or stock
nutmeg to taste
cayenne to taste
1/2 cup cream show less...