Surfas Los Angeles

From the demo: Cheese Please! with Chef Amy Jurist

Serves 6 – 8 Appetizer Size Portions

1 cup water
3 cups cauliflower pieces
1 potato, cut into pieces
2 tablespoons butter
1 onion, chopped
3 garlic cloves, finely chopped
2 cups chicken broth
Salt and white pepper, to taste
1/2 cup half and half (you can also use fat free half and half )
½ – ¾ cup White Cheddar Cheese Shredded
Celery Salt
1 cup shredded sharp yellow cheddar cheese

To Make Soup:

1. In a casserole, bring water to a boil.
2. Add ½ the cauliflower and all of the potato pieces.
3. Lower heat and simmer 10 minutes.
4. Set aside, in cooking liquids.
5. Meanwhile roast remaining cauliflower pieces at 425 until lightly browned
6. Melt butter into a clean casserole.
7. Add onion and sauté for 10 minutes until golden and then add garlic and sauté for another 2 minutes.
8. Add cauliflower and potato pieces, along with cooking liquids.
9. Pour in chicken broth and cook for 5 minutes.
10. 10.  Puree in a blender container in small batches until very smooth.
11. 11.  Return all soup to pot and bring to a boil.12.  Stir in cream or milk.
12. Add shredded white cheddar to taste
13. Season with salt, celery salt and white pepper
14. Pour into bowl and top with cheese tuile.

  To make cheddar cheese tuile:

1. Heat oven to 350˚ Place small thin pile of shredded sharp cheddar cheese on silpat (or parchment) lined sheet pan and place in oven for 8-10 minutes until melted and just slightly turning golden.
2. Remove to cool on rack, they should be very crisp when cooled.  Then store in airtight container for up to 2 days.

Purchase items in BOLD in-store at Surfas or online at Culinary District!