Cauliflower and blue cheese soup

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.

DSC_0137

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:

  1. 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.
  2. Add the cauliflower and stock, bring up to the boil and cook until a knife goes easily through the cauliflower.
  3. Remove the thyme and bay leaves then, liquidise the soup.
  4. Put the soup back into the saucepan and add the crème fraiche, crumble in the cheese and season.
  5. Cook for 4-5 minutes stirring occasionally.
  6. Meanwhile cook the lardons in a hot saucepan until they are golden brown and crispy.
  7. Serve the soup with a few of the lardons scattered on top with some French bread or cornbread.

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4 thoughts on “Cauliflower and blue cheese soup

  1. Tom Huston

    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

    Reply
    1. Back on track in the kitchen Post author

      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…

      Reply

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