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:

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.