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Cauliflower Boursin Soup with Red Pepper Coulis

Date Added: Dec 4, 2010 Fusion Soups/Stocks
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Prep Time

3 mins

Cook Time

15 mins

Ready In

18 mins

Serving

8

*to adjust serving size click on "serving box".

Description

A very easy and creamy soup consisting of cauliflower blanched in chicken stock and milk then pureed with half and half and boursin cheese. Top it off with a delicious red pepper coulis.


Ingredients

  • ½  Each Cauliflower Head; chopped
  • 1
  • 1  Each Shallot, chopped
  • 2
  • 1  Each Bay Leaf
  • 3
  • 1  Cup(s) Milk
  • 4
  • 1 1/4  Cup(s) Half and Half
  • 5
  •  As Needed Red Pepper Coulis
  • 6
  • 1  Table Spoon(s) Olive Oil
  • 7
  • 4  Ounce(s) Weight Garlic & Herbs Boursin Cheese
  • 8
  • 3  Cup(s) Chicken Stock
  • 9
  •  To Taste Salt & Pepper
  • 10
  • 1  Table Spoon(s) Butter
  • 11

Directions

    1. Place a pot on medium high heat
    2. Add olive oil and butter to pot and melt
    3. Once butter is melted, add shallots
    4. Season with salt and pepper
    5. Add bay leaf to shallots and let caramelize for about 4 - 5 minutes
    6. Once shallots are soft, add cauliflower and stir to combine
    7. Add chicken stock and milk
    8. Bring to a boil and cook for 10 - 15 minutes or until cauliflower is fork tender
    9. Turn off heat and remove bay leaf
    10. Add cauliflower to a blender, try not to add too much liquid to blender
    11. Break up Boursin cheese and add to blender
    12. Puree until smooth
    13. Add 1/2 cup of half and half to blender and Puree
    14. Add the rest of the half and half to blender and Season with salt and pepper
    15. Puree again
    16. Taste and Season if necessary
    17. Serve in a bowl and drizzle with red pepper coulis
    18. Enjoy!

    Red Pepper Coulis

    Ingredients

  • 1 Cup(s) Roasted Red Peppers, sliced
  • 1/2 Cup(s) White Wine
  • To Taste Salt & Pepper
  • ½ Table Spoon(s) Honey
  • Directions

    1. Add all ingredients to a blender and puree until smooth

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