Tuesday, October 23, 2018

RECIPE: Cauliflower Soup with Blue Cheese and Parsley


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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