To officially welcome fall’s arrival in Philly, I decided I should make soup on Sunday. We received a beautiful 3 quart pot in the shape of a head of garlic from my grandmother for our new house. I was looking forward to getting back ‘into the kitchen’ to cook and using our new pot.
On the menu :: Roasted Cauliflower Gorgonzola Bisque
1 head (about 2 lbs) cauliflower, trimmed and cut into florets
3 Tbsp Wegmans Basting Oil
6 cloves Food You Feel Good About Peeled Garlic, rough chopped
1 pkg (8 oz) Food You Feel Good About Cleaned & Cut Mirepoix
Salt and pepper to taste
2 cartons (32 oz each) Food You Feel Good About Vegetable Culinary Stock
1 container (8 oz) Vermont Butter and Cheese Company Creme Fraiche (Cheese Shop)
1 cup (4 oz) Italian Mountain Gorgonzola cheese (Cheese Shop), crumbled, divided
1/4 cup chopped walnuts, toasted
2 tsp Food You Feel Good About Walnut Oil
Preheat oven to 450 degrees.
- Toss cauliflower with basting oil, garlic, and
mirepoix; season to taste with salt and pepper. Arrange in single layer
on baking sheet.
- Roast on center rack of oven about 15 min. While cauliflower roasts, bring vegetable stock to boil in large stockpot on HIGH.
- Add roasted cauliflower to stockpot; reduce heat to LOW. Simmer 15-20 min until vegetables are knife-tender.
- Puree with hand-held stick blender until smooth. Stir in creme fraiche; season to taste with salt and pepper.
- Remove from heat; gently stir in 3/4 cup cheese. Garnish with remaining cheese and chopped walnuts; drizzle with walnut oil.
Recipe featured in Wegmans Menu Magazine, Fall 2006.
Each serving (1 cup) contains 180 calories, 9g carbohydrate (3g fiber),
5g protein, 14g fat (6g saturated fat), 25mg cholesterol and 300mg
I tried it last year after seeing it in the grocery store magazine and it was a big hit. I think I made a pot of it almost every week during the fall and into the winter. Delish! Some of the ingredients are specific to Wegmans, but the basting oil is just olive oil with some herbs in it and the mirepoix is just diced up carrots, celery and onion so you can use any type of soup base or make your own.