Hello, this is Chef John from FoodWishes.com with maybe the best soup ever made Cream of Cauliflower with Blue Cheese Fritters, unbelievably delicious and here’s how you make it. So I'm going to use for the base of my fritter what’s called a Pate a Choux. It is as French pastry though, which is butter and water and salt. You bring that to a simmer and you whisk in and stir in some flour to make like paste. So it’s the butter and the water simmer together. When it comes to a simmer, you stir in your flour. I really should be using the whisk but you know what the spatula work. So you keep cooking that on medium heat for a couple of minutes, just to cook out sort of the rawness in the flour similar to a roe in a way. So when the flour is completely incorporated and it starts to kind of form a ball, it’s pretty much done. So I’m going to take that off the heat. I'm going to whisk it to release all the steam, because I'm going to throw an egg in here and if it’s like piping hot you throw the egg in, you'll have scrambled eggs.
Alright, so ones this gets down to just being warm not hot, throw an egg, whisk it together. It’s going to look ugly when you first put the egg in, but don’t worry. Just keep whisking, keep whisking, keep whisking, and keep whisking and it’s going to look like that okay. So that’s it that Pate a Choux. That’s the same dough by the way that makes cream puffs and eclairs with. I'm going to scrape that into a bowl and I'm going to refrigerate that while I make my soup. So I use a very standard cream of cauliflower soup recipe. I'm going to take an onion and a garlic clove and a good amount of butter and on low to medium-low heat put a big pinch of salt. I'm going to sweat those onions until they're soft and translucent and sweet and delicious.
I don’t want any color, so make sure heat is not too high. When the onions and nice and translucent, and soft and sweet, add your one head of cauliflower and quarter of liquid. Now, why didn’t I say one quarter stock? I used to have stock, half chicken stock, half water. If you want this to be a vegetarian, of course you're just going to put water. Alright, I'm going to bring that to a simmer and I'm going to simmer that for about 30 minutes until the cauliflower is totally soft and tender. And there we go see, it fall apart make sure its cooked don’t be a in hurry when you make soup.
Alright, I'm going to blend this. Now, you can use a regular blender if you want. I have one of immersion blender, the stick blender. It’s such amazing tools, get one of those. Right, blended to it’s really, really completely smooth. And to finish off, a little gradient and fresh nutmeg, you really want to buy those whole nutmeg nuts and a little grater here and grating a little bit, really a huge difference in between that and powdered stuff, a shake of cayenne, a pinch of salt and some heavy cream to finish off and that is a magnificent cream of cauliflower soup. Even if you're not going to make the fritters, make the soup.
Alright, and we’re going to keep that warm while I fry my fritters. So I'm going to take some just regular vegetable oil, I have canola oil here. I'm going to heat it to 350 degrees and I'm going to take a couple ounces of very cold, frozen is even better. Very cold blue cheese, alright, that’s been all crumbled up. And I'm going to fold that into my fritter batter/dough. Alright now, what you want to do here, you want to try to keep the chucks in tact but you want each little piece of cheese to have some, some of that batter on them. So just fold it, until it’s kind of incorporated. I don’t really want to smash and smear the cheese into the dough but I do want it all coated. Now, I'm going to take two spoons to form my fritters and they don’t have to be perfect because they actually look better if they're not perfect when you fry them but that’s how you're going to get the batter into the oil. Just we use two spoons just like that and that’s going to fry for a couple of minutes, until golden brown. So I'm going to say approximately two to three minutes primetime, so you're going to know test one, this is while I only have one in the oil here. See how long it’s going to take and if it doesn’t seem like it’s cooked, fried a little longer.
And what you want is the outside to be kind of cooked and crispy and brown but the inside is actually going to be melted, molten blue cheese, unbelievable. And you see inside there, it’s kind of hollow that molt blue cheese. Okay so fry your fritter if you're doing a bunch you can keep this you know hold this in a warm oven, no problem. I'm going to lay it on my soup into a fairly shallow bowl because I don’t want the fritters to sink and I'm going to garnish with fresh chive the perfect garnish for this soup. Ladle up your soup. I'm going to serve three fritters per bowl. And this like I said earlier, it was one of the greatest soups I've ever tasted, that just amazing blue cheese fritter and that delicious cream of cauliflower soup. Anyway I really, really hope you give this a try just taste spectacular soup, just to show stopper. So go to the site, if you know all the ingredients and as always enjoy.
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