This Peppered D’Affinios Cheese and Cauliflower soup is amazing. If you are actually lucky enough to have a piece of this French creamy Peppered D’Affinois cheese, you may not want to make soup out of it but I can tell you it is something you wont forget in a hurry. I had a big piece so I used it making a cauliflower cheese soup. That’s quite decadent but I was given it at work, in fact I wrote this recipe especially for work but I wanted to share it with you because it is so good.
It’s quite simple and really you can make this soup with any soft or creamy cheese like a triple cream or soft brie style. but it must have some flavour. You could even add a bit of blue cheese if you love that. There aren’t really any rules so use what you have.
This recipe makes a perfect cocktail party canape, or small starter. I find it handy to make the soup base first (even the day before), then add the stock or cream when it is time to serve.
- 1 whole cauliflower chopped into tiny pieces
- 1 small white onion diced
- 20 gm butter
- 400 ml chicken stock (used for base)
- 200 ml chicken stock (used to finish)
- 200 gm Pepper Fromage d’Affinois, or brie or another full flavoured triple cream cheese
- 100 ml cream
- Salt and white pepper, to taste
- 6 x Pancetta
- Using a large sauté pan or low sided pot, sauté the onions on a low heat, in butter until soft and translucent with out colouring.
- Add the chopped cauliflower and 400 ml chicken stock and gently simmer until the cauliflower is softened and tender. The liquid will reduce quite a lot. Season with salt and pepper to taste.
- Puree the cauliflower and press through a fine sieve. Discarding any stringy or lumpy bits.
- This will make a smooth creamy base for when the cheese is added.
- Put the puree into a saucepan. Add the Pepper d'Affinois or other cheese that has been de-rinded along with the cream, and 200 ml chicken stock
- Using a very low heat stir the soup constantly until all the ingredients have combined.
- Taste and season if necessary. More stock can be added if the soup is too thick.
- Set an oven to 200 C. Lay the Pancetta onto an oven tray with a rack on it and roast till crisp ( you could grill it too)
- Serve with roasted pancetta crisps, and extra pepper as an entree or canape