- 3 to 4 large sage leaves (or 1 tsp dried sage)
- 2 leeks
- 1 onion
- 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
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.
As a serving suggestion, top the plated soup with crispy bacon bits or freshly crumbled gorgonzola.