Cauliflower Soup with Blue Cheese Fritters Recipe

Stir 1/4 cup water 2 tablespoons butter and salt together in a pot; bring to a simmer. Reduce heat to medium and whisk flour into butter mixture until a paste-like dough forms 2 to 3 minutes. Transfer dough to a bowl to cool 5 to 10 minutes. Whisk egg into cooled dough until completely incorporated. Refrigerate until chilled at least 30 minutes.

Melt 2 tablespoons butter in a pot over medium-low heat. Cook and stir onion garlic and a pinch of salt in hot butter until onion is soft and translucent 5 to 10 minutes. Add cauliflower 2 cups water and chicken stock. Bring to a simmer and cook until cauliflower is tender about 30 minutes.

Puree soup using an immersion/stick blender until smooth. Stir cream nutmeg cayenne and a pinch of salt into soup. Reduce heat to low to keep soup warm while making the fritters.

Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).

Fold crumbled blue cheese into chilled fritter batter until cheese is coated with dough. Spoon dough into a teaspoon and transfer to a second teaspoon to form a fritter. Drop fritters into oil and cook in the preheated oil until the outside is golden brown and cheese is melted on the inside 2 to 3 minutes. Ladle soup into bowls and top with fritters and chives.