This is a simple and delicious little soup. Cauliflower is perfect for soup – it creates a lovely creamy consistency that is delicate, yet still filling. Combined with the rich flavour of blue cheese this soup is the ideal combination. Lovely.
500g cauliflower florets
1 medium onion (finely diced)
2 tablespoons unsalted butter
4 sprigs fresh thyme (stalks removed)
2 tablespoons Dijon mustard
1 litre of light vegetable stock
90g blue cheese
Salt & pepper
Heat the butter in a large saucepan until bubbling. Add the onions and fry gently for 5 minutes until golden brown. Add the thyme and mustard and stir for 30 seconds before adding the cauliflower florets. Stir for 1-2 minutes to coat all the cauliflower before pouring over the stock. Season with salt & pepper then bring to a boil. Reduce the heat to low, cover and simmer gently for 30 minutes until the cauliflower is very tender.
Pour some of the soup into a blender and blend until very smooth – pour into a new pan (through a fine sieve to catch any lumps – if you can be bothered) and repeat process with the remaining soup. Bring the soup up to the point of simmer then add the blue cheese – stir to melt. With a slotted spoon, discard any of the blue vein from the cheese that floats to the top.
Check for seasoning and then serve hot.
Drizzle over a little extra virgin olive oil and some black pepper just before serving.