Cauliflower is fairly good value at the moment and I have been trying to think of some different things to do with it. As cauliflower and cheese is a classic combination I thought I would try it in a soup.
I found that blue cheese works well in the soup as it adds a salty creaminess that doesn’t overpower the flavour of the cauliflower. By adding crème fraiche, I found that it enhanced the creaminess of the cheese and helps to make the soup silkier. The lardons give yet another texture – especially if you can make them golden brown and slightly crunchy. However, they aren’t strictly necessary but are a nice addition.
I served this soup with homemade cornbread which added a light sweetness which lifted the soup, however good French bread would work just as well.
Cauliflower and blue cheese soup
Ingredients:
- 1 medium cauliflower (cut up into medium sized pieces)
- 1 onion (diced)
- 2 garlic cloves (finely chopped)
- 2 bay leaves
- 1 small bunch of thyme (tied together)
- 1 ½ litre stock (vegetable or chicken)
- 50g blue cheese (e.g Bleu d’Auvergne)
- 3 heaped tbsp crème fraiche
- ½ tsp pepper
- 50g lardons (for decoration, optional)
- oil (for cooking with)
Steps:
- Place the onions, garlic, thyme and bay leaves in a large pan with a little oil and sweat on a medium heat until the onions are soft.
- Add the cauliflower and stock, bring up to the boil and cook until a knife goes easily through the cauliflower.
- Remove the thyme and bay leaves then, liquidise the soup.
- Put the soup back into the saucepan and add the crème fraiche, crumble in the cheese and season.
- Cook for 4-5 minutes stirring occasionally.
- Meanwhile cook the lardons in a hot saucepan until they are golden brown and crispy.
- Serve the soup with a few of the lardons scattered on top with some French bread or cornbread.
Looks and sounds delicious!
Thank you very much – I hope you give it a go!
Another variant for Cauliflower..
Boil the crap out of the cauliflower.. until it is almost mushy.
In a pot make a béchamel sauce (basic white sauce… butter, flower). Add cheese of choice to the sauce.
Put cauliflower in a baking dish, cover with the sauce, springle on the more grated cheese and bread crumbs then bake for 30 minutes in a 350 Degree (Fahrenheit)..
Eat.. J
I agree that is a good option, if I cook the cauilflower that way I tend to cook it whole as it looks great when it comes out…. However personally I prefer my cauilflower with a little bit of a bite – but each to their own…