Thoughts of cauliflower dredge up memories of bland dinners that don’t set your foodie heart racing? Trust us, this fabulous French creamy cauliflower soup will blow you away on a cold, winter’s day.
For Cauliflower and Blue Cheese Soup, you’ll need:
250g potatoes, peeled & cubed
1 large onion
1/2 tsp dry mustard
1/8 tsp cayenne pepper
3 cups of chicken stock
1 cup of milk
1 – 1 1/2 cups of desired grated cheese (parmesan, cheddar, stilton, blue)
Blue cheese to taste
1/2 cup of cream
Fresh fennel, parsley or coriander to stir though or garnish
Croutons, crispy bacon and lemon zest as toppings to serve.
Melt butter in large pot. Add cauliflower, potatoes and onion.
Gently stir fry the veges for approximately 5 mins without browning.
Stir in mustard, cayenne pepper and add chicken stock.
Cover with lid and let simmer for 25 to 30 mins.
Puree with a masher or food processor.
Stir in milk, grated cheese(s), crumbled blue cheese and bring to a simmer.
Add cream just before serving but do not allow to boil. Serve garnished or stirred through with whichever herbs you prefer. Add homemade croutons or parmesan. Even crispy bacon is a lovely touch. Or even add an extra wee knob of blue cheese, butter, olive oil or cream swirled through.
For a healthier option, don’t add cream or use greek yoghurt. However, if you go for this option cut the cayenne pepper down by half.
Cauliflower Soup tip:
Your cauliflower soup can be frozen from the puree stage, and then when required, just defrost, add milk, cheeses and cream then heat.