Cauliflower & Blue Cheese Soup

Brown the leek and onions, adding the crushed garlic afterwards to avoid it burning and getting bitter. Add the cauliflower and stock. Simmer for up to 15 minutes or until …

Ingredients

2-3 tablespoons olive oil
1 chopped leek
1 chopped brown onion
1-2 teaspoons of crushed garlic
3 1/2 cups of vegetable stock
1-2 chopped cauliflower
2-3 tablespoons chopped fresh tarragon
Crumbled blue cheese to taste
Salt and pepper to taste

Method

  1. Brown the leek and onions, adding the crushed garlic afterwards to avoid it burning and getting bitter.
  2. Add the cauliflower and stock. Simmer for up to 15 minutes or until the cauli is tender.
  3. Puree until smooth, adding half the tarragon to flavour as you blend the soup.
  4. Serve with crumbled blue cheese and tarragon on top.
  5. The cheese will partially melt, giving a wonderfully creamy yet piquant edge to an otherwise subtle and slightly sweet dish.

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