RECIPES

Cauliflower and Asiago Soup

Garnished with a pretty Christmas tree pesto drizzle, this delightful cream soup always warms the tummy and soul.

Cauliflower and Asiago Soup
Active Time
60 Minutes
Servings
8

Ingredients

Cauliflower and Asiago Soup:

Homemade Pesto:

Cheese

Look for the Proudly Wisconsin Badge when shopping for cheese. Any brand of Wisconsin Asiago can be used in this recipe.

Instructions

Cauliflower and Asiago Soup:

  1. Sauté leek in olive oil in a heavy stockpot over medium heat until tender. Stir in cauliflower florets and bay leaf; cook and stir 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 by half.
  2. Reduce heat; stir in chicken stock. Bring to a boil. Cook until cauliflower is tender, stirring occasionally. Reduce heat to low; gradually whisk in cream. Return to a gentle boil over medium heat, whisking constantly; heat through. Season with salt and pepper to taste. Remove from the heat. Cool slightly. Remove and discard bay leaf halves.
  3. Process soup, in batches, in a blender or with an immersion blender until smooth. Return to pot; warm over low heat. Gradually whisk in asiago until melted. Remove from the heat.

Homemade Pesto:

  1. Place parsley, basil and salt in food processor; cover and pulse until coarsely chopped. While processing, slowly drizzle in olive oil. Garnish servings with pesto and red pepper flakes if desired.

Recipe Tip

  • We used Chardonnay wine in this recipe.

Cheesemonger Tip

Select for cheesemonger info

Do you have questions when shopping for cheese? Ask the cheesemonger! A cheesemonger specializes in the buying and selling of high-quality cheese, usually available in the specialty section of a grocery store or cheese shop. Knowledgeable and passionate, a cheesemonger is a go-to resource for cheese varieties and pairings, proper cheese storage and handling, its cooking applications and cheese brand information.

In Wisconsin, cheesemakers age asiago to develop sharper flavors that resemble a cross between aged cheddar and parmesan.

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