Difficulty Level Easy
Cauliflower is one vegetable that I can still get now that will soon disappear from my local shelves. I know I have months of turnips to come, so I'm cooking cauliflower while I still can.
You get a two-for-one deal today in the soup of the week. Following the soup recipe is a fruit garnish which was very nice. I made it because I happened to have all the ingredients in my cupboard and it made a nice addition to the soup. The taste of pear and apple went very nicely with the cheese in the soup. It just takes a few minutes to do and can easily be prepared while the soup is cooking. I didn't have any creme fraiche so I just used cream. The soup wasn't as thick or as tart as it might have been, but it was quite nice.
|2||small onions, diced|
|1||medium head of cauliflower broken into florets|
|4||sprigs of lemon thyme|
|1||quart chicken or vegetable stock|
|8 ounces||of gorgonzola|
|1/2 cup||creme fraiche|
- Cook the onions in the butter over medium heat until the onions are softened and translucent.
- Add the cauliflower, thyme, and bay leaf and continue to cook for a few minutes.
- Add the chicken stock, bring to a boil. Reduce to a simmer, cover, and cook for about 20 minutes until the cauliflower is soft.
- Remove the bay leaves and the thyme. Crumble the gorgonzola and add it to the soup. Stir in the creme fraiche.
- Blend the soup until smooth, either with a stick blender, or by pouring the soup into the container of a regular blender. If you use a regular blender, allow the soup to first cool a little, then be sure to hold down the top of the blender using a folded dish towel while you blend.