These past two months, Guild Wars 2 has been releasing their previous Living World chapters with new meta achievements. I’ve been going back and replaying through the chapters to get those achievements done. Completing all the achievements eventually will get my account a legendary amulet. That’ll go nicely with my other legendary accessories. On top of that, the game will be adding the Legendary Armory next week. I am excited to finally not have to swap my legendary pieces between characters. This is an update that I’ve been looking forward to for some time. Depending on my mood, I like to swap between my Necromancer, Guardian, and Warrior. For it to require less set up makes changing my character a quicker and easier task. But I’m complaining with my whole 4 legendaries; I can only imagine the headache for people with full legendary gear. Maybe one day Arenanet will add legendary armor to fractals and I’ll finally be able to get myself a set. Until then, I’ll just keep working on little legendary projects.
We might be getting into the peak of summer but I’m always in the mood for a good soup. Soups come in so many different varieties and that is honestly why I love them so much. This week we are taking a look at a bowl of cauliflower soup that you can craft. The recipe in game is super simple: cauliflower, cream soup base, and a cheese wedge. This simplicity allows us to play around with the recipe pretty easily. When developing this, I really wanted to have goat cheese make an appearance because over the years I’ve become a huge fan of it. The goat cheese adds a nice flavor that plays really well with the roasted cauliflower in the recipe. If you are worried that the cheese will overpower the soup, feel free to leave it out and just top the soup with the goat cheese at the end.
Jump to Printable Recipe1 head of cauliflower, cut into bite-size pieces
olive oil
salt
pepper
1 onion, diced
3 garlic cloves, minced
4 cups chicken broth
1 bay leaf
1 russet potato, peeled and chopped into chunks
4 oz goat cheese
1 cup heavy cream
Preheat your oven to 425°F. Toss the cauliflower in olive oil and place on a baking sheet. Season with salt and pepper. Place in the oven and bake for at least 20 to 25 minutes or until crispy.
Place a deep pot over medium-high heat. Add a tablespoon of olive oil and allow to heat up. Add onion and cook until softened, about 5 minutes. Add the garlic and cook for another 2 minutes.
Add the chicken broth, bay leaf, and potato. Bring to a boil, reduce the heat to low, and simmer for 10 minutes, or until the potatoes are tender.
Turn off the heat and remove the bay leaf. Add the cauliflower and half of the goat cheese. Use an immersion blender or a stand blender to mix until smooth. Turn the heat back to medium and add heavy cream. Cook until heated. Season with additional salt and pepper. Serve with additional goat cheese.
Cauliflower Soup
Ingredients
- 1 head of cauliflower cut into bite-size pieces
- olive oil
- salt
- pepper
- 1 onion diced
- 3 garlic cloves minced
- 4 cups chicken broth
- 1 bay leaf
- 1 russet potato peeled and chopped into chunks
- 4 oz goat cheese
- 1 cup heavy cream
Instructions
- Preheat your oven to 425°F. Toss the cauliflower in olive oil and place on a baking sheet. Season with salt and pepper. Place in the oven and bake for at least 20 to 25 minutes or until crispy.
- Place a deep pot over medium-high heat. Add a tablespoon of olive oil and allow to heat up. Add onion and cook until softened, about 5 minutes. Add the garlic and cook for another 2 minutes.
- Add the chicken broth, bay leaf, and potato. Bring to a boil, reduce the heat to low, and simmer for 10 minutes, or until the potatoes are tender.
- Turn off the heat and remove the bay leaf. Add the cauliflower and half of the goat cheese. Use an immersion blender or a stand blender to mix until smooth. Turn the heat back to medium and add heavy cream. Cook until heated. Season with additional salt and pepper. Serve with additional goat cheese.