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
- 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)
- 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.