We have been on a Boursin kick in our home this holiday season. As you can image I am back to the gym with full force starting tomorrow! The other night my husband created a delicious creamy Boursin cheese sauce tossed with pasta that was simply amazing. We have one last round of Boursin in the refrigerator and felt that it needed to be put to good use. I think this recipe sounds just about perfect. For the record, I have not tried this soup before, but plan to make it today. I’ll let you know my thoughts, and if you try it, please do likewise.
Roasted Cauliflower and Boursin Cheese Soup
2 large head of cauliflower, cut into small florets
2 tablespoons of olive oil
2 tablespoons butter
1 yellow onion, peeled and diced
4 potatoes, peeled and diced
1 round of Boursin cheese
2 quarts of vegetable stock
¼ cup dry white wine
salt to taste
Fresh chives
Homemade croutons (optional)
Preheat oven to 425°F.
In a large roasting/baking pan toss cauliflower with oil to coat and roast in middle of oven about 30 minutes, or until golden. Once roasted, remove from oven and set aside. In a stockpot melt butter, sauté onion until translucent. Then add potatoes, roasted cauliflower, vegetable stock and wine. Bring to a boil, reduce heat and simmer for 45 minutes. Remove from heat.
Wisk in the Boursin cheese. Once melted through, transfer soup to blender, working in batches, puree until smooth. Season to taste with salt. Garnish with fresh chives and homemade croutons.
Serve with a dry wine (Pouilly-Fumé) and a small salad.
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