Order Your Almanac Today!

Cauliflower and Brie Soup

Photo Credit
Anna Shilonosova/shutterstock
The Editors
Yield
Makes 4 to 6 servings.
Category
Soups, Stews, Chowders
Course
Soup
Preparation Method
Cook
Print Friendly and PDF

Serve this rich soup with bread and a salad to make a complete meal. This dish is a good example of how a soft cheese such as Brie can enhance the flavor of soup or stew.

See all of our best soup recipes.

Ingredients
1 tablespoon butter
1 tablespoon olive oil
2 cloves garlic, minced
3 cups chopped onion
6 cups cauliflower florets
4 cups chicken stock
3 tablespoons uncooked white rice
1 cup milk
2 tablespoons fresh chopped chives
1 teaspoon dried thyme
1/4 teaspoon smoked paprika
3 ounces Brie cheese
salt and white pepper, to taste
Parmesan cheese, for garnish
Instructions

In a saucepan over medium heat, warm butter and oil. Add garlic and onions and cook until soft. Add cauliflower, chicken stock, and rice. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes, or until cauliflower is very tender. Remove from heat.

In a food processor or blender, purée cauliflower mixture, then return to saucepan. Cook over low heat and slowly add milk. Add chives, thyme, and smoked paprika. Cook until soup is hot.

If outside of Brie is crusty and hard, remove. Cut Brie into small chunks and add to soup, stirring until slightly melted. Season with salt and white pepper. Sprinkle individual servings with Parmesan before serving.

About The Author

The Old Farmer’s Almanac Editors

We love introducing fun new recipes as well as time-tested recipes, straight from the archives! Read More from The Old Farmer’s Almanac Editors
 

What's cooking in The Old Farmer's Store?
More Like This
No content available.

Comments

ANNATHOMAS ALBA (not verified)

9 years 3 months ago

I can replace everything animal except the Brie, to make it vegan. Do you have a vegan alternative to the Brie, or just leave it out?