Cauliflower and Asiago Soup - 12 Recipes of Christmas

Cauliflower and Asiago Soup - 12 Recipes of Christmas

Day 3 of our 12 Recipes of Christmas special.

This dish is guaranteed to spark joy even before the first slurp. It's an all year favorite for us cause the homemade pesto can be replaced for other holidays, like Pumpkin puree for Thanksgiving. This warm cheesy delight is sure to be a hit among guests.

Cook Time - 1 hour
Servings - 8

Ingredients:

Cauliflower and Asiago Soup:

  • 1 leek (white part only), chopped
  • 2 tablespoons olive oil
  • 2 heads cauliflower, broken into small florets
  • 1 bay leaf
  • 1 cup dry white wine
  • 4 cups chicken stock
  • 1 cup heavy whipping cream
  • Salt and pepper to taste
  • 10 ounces Keystone Farm's Asiago cheese, shredded (2 1/2 cups)

Homemade Pesto:

  • 3 cups packed fresh parsley leaves
  • 2 cups packed fresh basil leaves
  • 1/2 teaspoon kosher salt
  • 1 1/4 cups extra-virgin olive oil
  • Crushed red pepper flakes, optional

    Instructions

    Cauliflower and Asiago Soup:

    1. Sauté leek in olive oil in a Dutch oven or stockpot over medium-high heat until tender. Reduce heat to medium; stir in cauliflower florets and bay leaf. Cook and stir for 6-8 minutes until cauliflower is crisp-tender. Add wine, stirring to loosen browned bits from pan. Bring to a boil; cook and stir until liquid is reduced to 1/2 cup.
    2. Reduce heat to medium-low; stir in chicken stock. Bring to a boil. Cook for 5-8 minutes until cauliflower is tender, stirring occasionally.
    3. Reduce heat to low; gradually whisk in cream. Return to a gentle boil over medium heat, whisking constantly; heat through. Remove from the heat. Season with salt and pepper to taste. Cool slightly. Remove and discard bay leaf.
    4. Process soup, in batches, in a blender or with an immersion blender until smooth. Return to pan; warm over low heat. Gradually whisk in Keystone Farm's Asiago until melted. Remove from the heat.
    Homemade Pesto:
    1. Place the parsley, basil and salt in food processor; cover and pulse until coarsely chopped. While processing, slowly drizzle in olive oil until blended. Garnish servings with pesto and red pepper flakes if desired.
    Recipe Tip - We used chardonnay wine in this recipe.
    Cheesemonger Tip
    In Wisconsin, cheesemakers age asiago to develop sharper flavors that resemble a cross between aged cheddar and parmesan. Remember to adjust your ingredients according to the number of family or guests, and send us your pictures at @keystonefarmcheese to be featured on our Instagram. We'd really love that!

    Leave a comment

    Please note, comments must be approved before they are published