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Recipe: Annie’s cauliflower and blue cheese soup

Reader Annie loves to cook. In fact, she has shared four recipes with us! Here is her winter favourite – a deliciously creamy cauliflower soup.

Food

Recipe: Annie’s cauliflower and blue cheese soup

Reader Annie loves to cook. In fact, she has shared four recipes with us! Here is her winter favourite – a deliciously creamy cauliflower soup.

INGREDIENTS

  • 3 to 4 large sage leaves (or 1 tsp dried sage)
  • 2 leeks
  • 1 onion
  • Butter
  • 1 large cauliflower
  • 2 medium potatoes
  • Cooking salt
  • Approximately 1 litre chicken stock
  • 190g packet gorgonzola (dolce or cremoso)
  • 150g (half round) Blue Castello cheese
  • ½ cup cream
  • Pepper to taste

METHOD

Finely chop sage leaves, slice leeks (just the white to light green bit) and peel and finely chop onion. Fry in butter over a medium heat until onion is translucent and starting to brown up. Place into a soup pot.

Chop up cauliflower, peel and chop potato into smallish pieces and place in soup pot with the onion, sage and leek, and a good pinch of cooking salt. Pour over enough chicken stock to completely cover and bring to the boil. Boil for a minute and then reduce to a low simmer for around 30 minutes.

Remove from heat and add chopped-up cheeses. Allow to sit for five minutes while cheese melts, then add the cream and a good grating of black pepper.

Blitz with a hand blender until smooth. Add a little more salt and pepper if required.

Our tip

As a serving suggestion, top the plated soup with crispy bacon bits or freshly crumbled gorgonzola.

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