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.
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1. In a saucepan, heat butter and oil. Add garlic and onion and cook until soft. Add cauliflower, chicken stock, and rice. Heat to boiling, reduce heat, and simmer for 20 to 25 minutes, or until cauliflower is very tender. Remove from heat and add lemon juice.
2. Purée mixture in a food processor or blender, then return to saucepan. Heat slowly and stir in milk, cayenne, nutmeg, and 2 tablespoons chives. Cook until soup is hot.
3. Cut off outside of Brie, if it is crusty and hard. Cut cheese into small chunks and add to soup, stirring until slightly melted. Add salt and white pepper.
4. Sprinkle individual servings with remaining chopped chives and Parmesan.