Cauliflower and Asiago Soup

Image Courtesty of Dairy Farmers of Wisconsin




1 leek (white part only), chopped
2 tablespoons olive oil
1 bay leaf, halved
2 heads cauliflower, broken into small florets
1 cup dry white wine
4 cups chicken stock
1 cup heavy whipping cream
Salt and pepper to taste
2 1/2 cups (10 ounces) shredded Wisconsin Asiago cheese (might we suggest Stella Medium Asiago? Available at Glorioso’s!)

Pesto Garnish:

3 cups packed fresh parsley leaves
2 cups packed fresh basil leaves
1/2 teaspoon kosher salt
1 1/4 cups extra-virgin olive oil
Crushed red pepper flakes, optional


Sauté leek in olive oil in a heavy stockpot until tender. Stir in bay leaf and cauliflower florets;  cook and stir until cauliflower is crisp-tender.  Add wine, stirring to loosen browned bits from pan. Bring to a boil; cook and stir until liquid is reduced by half. Reduce heat; stir in chicken stock. Bring to boil. Cook, stirring occasionally, until cauliflower is tender. Reduce heat slightly; gradually whisk in cream. Return to boil over medium heat; whisking constantly to heat through. Season with salt and pepper to taste. Remove from heat. Cool slightly; remove and discard bay leaf halves.

Process soup in batches in a blender, or with an immersion blender, until smooth. Return to pot; warm over low heat. Gradually whisk in asiago until melted. Remove from heat.

Place parsley, basil and salt in food processor; cover and pulse until coarsely chopped. Gradually drizzle in olive oil in a steady stream while processing. Transfer to a plastic squirt bottle; garnish individual bowls with pesto and red pepper flakes, if desired.
Servings: 8

© Dairy Farmers of Wisconsin 2018

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