When it gets cold, all I want to do is eat cheese. But not just plain cheese! I am speaking about it melted into cheese heaven goodness such as in raclette, tartiflette or fondue. Served with all kinds of buttery boiled potatoes, charcuterie and cornichons (gherkins), melted over potato cubes and bacon bits or a variety melted with white wine into a pot where big chunks of bread are dipped in... Are you still with me or have you gone to cheese dreamland?
I obviously do not eat those dishes everyday because I would certainly lose the enjoyment and get bored. Also, imagine the state of my arteries if I only listened to my cheese dreams...
So, instead, I reserve those wonderful cheese dishes for every other weekend during Winter time. And if I have a sudden craving for melted cheese, I just stir a small handful of it grated into a hot soup. Depending on the vegetables, I vary the options with Comté, Gruyère, Manchego, Gorgonzola or Parmesan cheese.
I obviously do not eat those dishes everyday because I would certainly lose the enjoyment and get bored. Also, imagine the state of my arteries if I only listened to my cheese dreams...
So, instead, I reserve those wonderful cheese dishes for every other weekend during Winter time. And if I have a sudden craving for melted cheese, I just stir a small handful of it grated into a hot soup. Depending on the vegetables, I vary the options with Comté, Gruyère, Manchego, Gorgonzola or Parmesan cheese.
And speaking of soup with cheese, I made a cauliflower one recently that I thought I would share here. It is creamy and heartwarming, perfect for those cold Winter evenings. A handful of grated Gruyère is added after the soup is blended. The cheese melts into it and adds some extra flavour as well as the serrano ham bits I sprinkle on top. That small handful of Gruyère for the whole pot is enough to satisfy my melted cheese cravings brought on by the cold weather.
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Do you add cheese to your soup? What is your favourite combination?
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Do you add cheese to your soup? What is your favourite combination?
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* Scroll down for the recipe *
Cauliflower and Gruyère Cheese Soup with Serrano Ham Recipe (Gluten Free)
Ingredients (serve 2 or 3 as a main or 4 as an appetiser)
2 tablespoons olive oil
2 shallots (sliced)
700g cauliflower florets
250g potatoes (peeled and diced)
800ml vegetable stock
75ml cream
50g grated gruyère cheese
salt, pepper
Toppings
1 Serrano ham slice per person
croutons (optional)
1. Put the butter in a large saucepan (or soup pot) over a medium heat. When melted, add the sliced shallot and stir for 3 minutes. Add the cauliflower florets and diced potatoes and cook for another 5 minutes, stirring occasionally.
2. Pour the vegetable stock (it should cover the cauliflower and potato dice) and bring to a boil. Reduce the heat, season with salt and pepper, cover and simmer for 20/25 minutes (check that the vegetables are tender).
3. While the soup is cooking, prepare the serrano ham topping. Put a non stick frying pan over medium to high heat. When the pan is hot, add the ham slices and cook 30 seconds on each side. Transfer them onto a chopping board and cut into little pieces. Transfer into a small serving bowl.
4. When the soup is cooked, remove two ladles worth of stock and keep aside in a bowl. Puree the soup with a blender (I use a hand held one) until smooth. If you like a thick soup, leave as it is. If you prefer it thinner, stir in some of the stock set aside. Put the soup back on a medium heat and whisk in the cream and grated gruyère. When the cheese is melted, the soup is ready.
Divide the soup between the bowls, sprinkle with serrano ham pieces and croutons. Et voilà!
Bon appétit!
Ingredients (serve 2 or 3 as a main or 4 as an appetiser)
2 tablespoons olive oil
2 shallots (sliced)
700g cauliflower florets
250g potatoes (peeled and diced)
800ml vegetable stock
75ml cream
50g grated gruyère cheese
salt, pepper
Toppings
1 Serrano ham slice per person
croutons (optional)
1. Put the butter in a large saucepan (or soup pot) over a medium heat. When melted, add the sliced shallot and stir for 3 minutes. Add the cauliflower florets and diced potatoes and cook for another 5 minutes, stirring occasionally.
2. Pour the vegetable stock (it should cover the cauliflower and potato dice) and bring to a boil. Reduce the heat, season with salt and pepper, cover and simmer for 20/25 minutes (check that the vegetables are tender).
3. While the soup is cooking, prepare the serrano ham topping. Put a non stick frying pan over medium to high heat. When the pan is hot, add the ham slices and cook 30 seconds on each side. Transfer them onto a chopping board and cut into little pieces. Transfer into a small serving bowl.
4. When the soup is cooked, remove two ladles worth of stock and keep aside in a bowl. Puree the soup with a blender (I use a hand held one) until smooth. If you like a thick soup, leave as it is. If you prefer it thinner, stir in some of the stock set aside. Put the soup back on a medium heat and whisk in the cream and grated gruyère. When the cheese is melted, the soup is ready.
Divide the soup between the bowls, sprinkle with serrano ham pieces and croutons. Et voilà!
Bon appétit!
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