Soup-er Sunday #4: Tavern in the Village’s Cauliflower and Apple Bisque

Now that we’ve finally stumbled into autumn, it’s time to break out those hearty recipes you’ve been squirreling away since February. But, hey—since we’re givers, we’ll do you one better! Every Sunday in October, we’re offering up one new, delightfully delicious soup recipe from some of our fave chefs in the metro. Souper—er, super, huh? We thought so too.

Next up? It’s Tavern in the Village’s creamy, decadent Cauliflower and Apple Bisque that’s garnished with Stilton cheese to bring out a rich velvety bite with each spoonful. “I like to let the season speak to me. This soup was inspired by my love for an autumn harvest,” says the executive chef, Jennifer Le Blanc. “The secret to a successful soup is in the stock and the quality of the herbs used. I always keep my own stocks in the freezer to ensure I have a flavorful base, and I found that the best herbs are grown with love in my own garden and dried in the sun.”

Cauliflower and Apple Bisque

1 tablespoon extra-virgin olive oil
1/2 bunch celery, chopped
2 leeks, sliced
1 head cheddar cauliflower, chopped with stalk
2 pink lady apples, chopped with skin
1 quart quality chicken stock
1 pint heavy whipping cream
1 tablespoon salt
1 ½ teaspoons sage
1/2 teaspoon French thyme
1/8 teaspoon rosemary
1/8 marjoram
1 bay leaf
Fresh black pepper to taste

Crumbled Stilton blue cheese, for garnish

Heat olive oil in large stockpot on medium high heat. Once the oil is hot, add celery, leeks, and cauliflower to sweat for 10 to 15 minutes, stirring occasionally. Once the cauliflower has softened, add apples for 5 minutes. Add chicken stock and heavy cream along with all seasoning and herbs. Simmer on medium-low heat for 30 minutes. Puree and garnish with Stilton cheese. Enjoy!

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