This is a great twist on the traditional cauliflower
soup. It uses much less cream than the traditional soup, but is nice and
filling because of the blue cheese.
Ingredients for one
Person
1 tbsp. butter
1/2 onion, chopped
2 cloves garlic,
chopped
1 large sprig thyme
1/2 cauliflower cut
into florets
2-3 tbsp. parsley,
chopped
2 cups vegetable or
chicken stock
1/4 cup crumbled
blue cheese
1/2 cup half and
half
Kitchen equipment
needed:
Pot
Wine pairing suggestion:
I would suggest a
New World Pinot Noir from Australia or New Zealand.
Preparation and
Cooking Instructions
Chop the onion and
garlic and set aside.
Melt the butter in a
skillet. Add the onion, garlic and thyme and season with salt and pepper. Cook
over medium heat for about 5 minutes, or until the onions are soft. Making sure
to stir often, so the onion and garlic do not burn.
While the onions are
cooking cut the cauliflower into florets, taking off the majority of the stalk.
Set aside. Chop the parsley and set aside with the cauliflower.
When the onions are
soft add the cauliflower and parsley to the soup and cook, stirring
occasionally for 5 minutes.
Add the stock and
simmer for 15-20 minutes until the cauliflower is tender, stirring occasionally.
Reduce the heat to
low and add the blue cheese and stir until well combined.
Add the half and
half and cook until heated through.
Ladle soup into a
bowl and enjoy!
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