cauliflower blue cheese soup

Soup really shouldn’t be fiddly or time consuming.  Here’s another cracker recipe from my Kiwi friend Karen Wood. You know Karen of Roast Vegie Frittata fame.  This is the quickest and most requested soup in my farm kitchen. The original recipe inspiration comes from the Christchurch Small Cooking School. 

Karen & I used to make giant batches through the Winter and package it up for customers to take home or off to work. Once sampled, forever hooked. A creamy soup but still a light ‘any night of the week’ dinner, ideal whenever good caulis are in season. No, it’s not low cal, but I do use light cream. It's a darn good soup that I hope you enjoy too.  No tins, no preservatives, no fuss. 

Cauliflower & Blue Cheese Soup

Ingredients -  1 medium sized Cauliflower 1 wedge (120 grams) of Blue Cheese broken into smaller pieces 1 small tub (300ml) of light cream 3-4 cups of boiling water with 3-4 teaspoons of chicken stock powder, dissolved well  250 grams of bacon 1 large red salad onion, chopped finely freshly cracked pepper & sea salt, to season as desired

Method + Tips - Fry off the bacon and red onion until just beginning to brown. Chop the bacon up when cooled. Boil the kettle.  Dissolve and stir 4 teaspoons of chicken stock in 4 cups of boiling water in a jug. Break up the blue cheese wedge into smaller pieces. I use a mild Australian Blue (Danish Castello style) from The Cheese Man at our local farmers markets or a mild Tassie Heritage Blue from the supermarket. You can easily use more if you love Blue or a stronger variety or sweet Gorgonzola from your local deli. I’ll leave that up to your tastebuds.

Cut the cauliflower into equal sized florets. Steam cauliflower gently with the lid on in a large saucepan, along with 1 cup of the prepared chicken stock and ½ a teaspoon of sea salt. Steam for approximately 15 minutes or until soft when pricked with a fork.

Stick whizz or bamix the cauliflower when cooked until smooth.  Add the remaining prepared ingredients; bacon, red onion, blue cheese and cream. Stick whizz again until smooth and creamy.

Add 2 to 3 cups of the remaining chicken stock, depending on how thick you like your soup. Return to low heat and stir for about 5 minutes to further combine and heat through. Season with cracked pepper & serve with a warm baguette in front of the fire.

Have a great week MFK friends!