Weeknight Cooking

Dinner Tonight: Cauliflower Pear Soup + Grilled Cheese

October 22, 2012

A colorful meal this is not. But what it lacks in hue, it delivers in complexity and comfort -- shades of white mean that the bursts of autumnal flavor hidden within the meal will elude until the very last moment. Then, that very first shocker of a bite and the cat will be out of the bag! Silky sweet and savory all at once, EmilyC's pear-kissed cauliflower soup is a warming comfort alongside mrslarkin's decadent cheese sandwich. Perhaps not so muted after all. 

The Menu

Click through on the recipe photos or titles to see (and save and print) the full recipes, but we've also written you a handy grocery list and game plan below.

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Cauliflower and Pear Soup by EmilyC

Ode to the Caseus Cheese Truck by mrslarkin

The Grocery List

Serves 4

8 slices sourdough bread
8 ounces cheese of your choice (soft or semi-soft melty cheese only)
Sage leaves (you'll need them for the sandwich and soup)
Fresh thyme
1 head of cauliflower
2 small potatoes
2 small pears
1 small leek
Cornichons (optional)

We assume you have unsalted butter, Parmigiano-Reggiano, grainy mustard, olive oil, onion, chicken stock, sherry vinegar, salt, and pepper. If not, you'll need those, too!

The Plan

1. The soup needs about 30 minutes of simmer time, following the initial caramelization bit, so start there. Chop everything you'll need for the soup first and then dive in!

2. During the 30 minute simmer, prepare the sandwiches. Slice all the cheese, butter the bread, and assemble. Don't forget those pretty sage leaves!

3. Keep the finished sandwiches warm in a slightly heated oven while you toast the others. When the sandwiches are all finished, serve with big bowl of soup.

4. Watch those faces light up as your hungry hordes take their first bite. Enjoy.


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Join The Sandwich Universe co-hosts (and longtime BFFs) Molly Baz and Declan Bond as they dive deep into beloved, iconic sandwiches.

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See what other Food52 readers are saying.

  • Monica Reid
    Monica Reid
  • Miranda Rake
    Miranda Rake
  • Laura Abbasi
    Laura Abbasi
  • EmilyC
Miranda Rake

Written by: Miranda Rake

Miranda is a writer and editor in Portland, OR. She has a sweet, curious toddler, and is passionate about all of the usual things like farmers markets, Phoebe Waller-Bridge, and swimming in the sea. She hates leaf blowers and writing in the third person. Until recently, she owned and operated a small jam company, as is typical for a Portland-based millennial like herself.


Monica R. December 28, 2012
The grilled cheese sandwiches (made with brie) were out of this world! The soup was good. The combination of the two was excellent, definitely took the soup to the next level. Well done!
Miranda R. October 22, 2012
Thanks EmilyC for weighing in about the swap! You're quick! and Laura, I hope you enjoy!
Laura A. October 22, 2012
This looks both simple and scrumptious! I have white wine vinegar, red wine vinegar and rice vinegar at home, but not sherry... will any of the ones I already have work in lieu of sherry? Thanks for what's going to be an amazing lunch or dinner some time this week.
EmilyC October 22, 2012
Hi Laura -- Red wine vinegar should work fine here -- just add a little at a time since you may not need as much of it as you would sherry vinegar. I've made mrslarkin's grilled cheese several times now (it's AWESOME!) -- it'll definitely go well with the soup.
Laura A. October 22, 2012
Thanks Emily! Much appreciation. I'm really looking forward to making both the grilled cheese and the soup!