Serves: 6
Total Calories: 249

4 tablespoons butter
2 carrots diced
2 stalks celery diced
1 medium yellow onion chopped
4 cups beef stock base
1 cup sour cream
1 pound or small head cauliflower cut into small pieces
1 cup crumbled blue cheese (Roquefort, Stilton, Gorgonzola, or a combination of)
black pepper for garnish
1 to 1 3/4 pound Bread Bowl

1. Melt the butter in a large stockpot over medium heat. Add the carrots, celery, and onion, and cook about 8 minutes, or until the onions are golden brown.

2. Add the stock, cream, and cauliflower. Cook about 5 minutes, or until the cauliflower is tender. Add the blue cheese and reduce the heat to low. Simmer about 3 minutes, or until the cheese is melted.

3. Carefully transfer the mixture to a blender or food processor, and purée until smooth. (You can do this in two or three batches.)

4. Return the pureéd mixture to the pot and heat. Spoon the hot soup into the bread bowl, garnish with pepper, and serve.

Nutritional Facts:

Serves: 6
Total Calories: 249
Calories from Fat: 178

More Recipes from the The Sourdough Bread Bowl Cookbook Cookbook:
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Francesca's Seafood Chowder
Corn 'N' Crab Chowder
Wine Country Onion Soup
Broccoli Cheddar Soup
Minted Fresh Pea Soup
Brandied Yam Soup
Minestrone That's A Meal
Chicken and Dumplings
Blue Cheese Soup
Roux
Chef Jay Veregge's Shrimp, Prawn, and Lobster Bisque
Creamy Peanut Soup