Cauliflower blue cheese soup
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.
Ingredients
- 500 g cauliflower
- 250 g potatoes peeled & cubed
- 1 tbsp butter
- 1 large onion
- ½ tsp dry mustard
- â…› tsp cayenne pepper
- 3 cups chicken stock
- 1 cup milk
- 1 ½ cups desired grated cheese parmesan, cheddar, stilton, blue
- Blue cheese to taste
- Fresh fennel, parsley or coriander stir though and garnish
- croutons, crispy bacon and lemon zest to serve
Instructions
- 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.
Notes
Your cauliflower soup can be frozen from the puree stage, and then when required, just defrost, add milk, cheeses and cream then heat.
Tried this recipe?Let us know how it was!
