Broccoli Cauliflower Soup with Dubliner Cheese
Dubliner is a robust aged cow’s milk cheese from West Cork, Ireland with a texture similar to a cheddar. It has nutty, sharp, sweet flavors that come from the milk of Irish grass-fed cows.
Here, the ubiquitous broccoli cheese soup is taken to another level – adding another vegetable profile – cauliflower, and creamy earthy white beans plus Irish cheese for a St. Paddy’s Day celebration!
The silky smooth texture is achieved by the action of a high-performance blender. It is that velvety texture that makes the soup so extraordinary. It could easily be served naked…
…but the blank green canvas begs for something jazzy. Queue up a range of garnishes such as micro greens, super-thin radish, chili oil, shredded cheese, and even a creamy shamrock! Erin go bragh.
A St. Paddy’s Soup Recipe
- 1 c. milk
- 1/2 c. hand shredded Dubliner Cheese
- 12 oz. broccoli cauliflower medley, steamed
- 1/2 c. canned white beans, rinsed and drained
- 1 T. chopped yellow onion
- 2 t. Better Than Bouillon, Vegetable Base
- 1/2 c. to 1 c. hot water, to thin
- salt and pepper, to taste
Place the first 6 ingredients in a high-performance blender (such as Vitamix) in the order listed. Blend using the Hot Soup program. After 5 to 6 minutes, the blender will shut off and the soup will be hot. Blend again with just enough hot water to thin to a velvety soup consistency. Add salt and pepper to taste.
This soup method was adapted from Vitamix’s Broccoli Cheddar Cheese Soup recipe. It can be made in a standard blender. If using a standard blender, once blended, the soup will need to be heated on the stove top.
Bowls handmade by Potter Kathy Kearns.
MORE GREEN SOUP
Cream of Pea Soup – Goat Cheese Crouton
Broccoli and White Bean Soup – Tempeh Croutons
Green Velvet Soup – Spinach, Zucchini, Potato