blue is bad, but I like it

I’ve been on a blue cheese kick recently. Maybe there is a nutrient in it that my body is short on.  Let’s see, it is a good source of protein, calcium, and phosphorus. No, that’s probably not the reason. It is also high in sodium and is very high in saturated fat… hmm – that doesn’t sound good. This recipe redeems the blue cheese a little bit with its main ingredient, cauliflower. Cauliflower is low in fat, high in dietary fiber, folate, and vitamin C.  Leave off the bacon garnish and use vegetable broth, and you’ve got yourself a delicious good-evil, yin-yang, angel-devil vegetarian soup.

Cauliflower-Gorgonzola Soup

1 tablespoon olive oil
1 large red onion, peeled and chopped
4 thyme sprigs
2 bay leaves
Salt and freshly ground pepper
1 head cauliflower, leaves removed, then cut into 2-inch pieces
4 cups vegetable or chicken broth
1/3 cup sour cream
1 cup tripe cream blue cheese
Cooked and crumbled bacon for garnish, if desired

Heat the oil in a large pot over medium heat. Add the onions, thyme sprigs, and bay leaves, and sauté until the onions are soft and translucent. Season well with salt and pepper.

Add the cauliflower and sauté, stirring often for another 5 minutes. Pour in the broth, stir and bring to a simmer. Cover and simmer over medium-low heat for about 25 to 30 minutes or until the cauliflower is very soft.

Pick out the bay leaves and thyme stems and discard them. Add the sour cream and stir to combine.

Pour the mixture into a blender or food processor and blend the soup until it is very smooth.

Return the soup to the pot and stir in the blue cheese, reheat gently. Taste and season with more salt and pepper, if needed.

Ladle into bowls and serve topped with crumbled bacon, if desired.

Serves 6