Cauliflower Soup With Blue Cheese
- Ready In:
- 1hr
- Ingredients:
- 10
- Serves:
-
8
ingredients
- 2 tablespoons olive oil
- 8 sprigs oregano, leaves stripped and chopped
- 1 brown onion, chopped
- 3 garlic cloves, crushed
- 900 g cauliflower, trimmed and roughly chopped
- 250 g potatoes, peeled and chopped
- 1 1⁄2 liters chicken stock
- 160 g blue cheese
- sea salt and black pepper
- 250 ml single cream
directions
- Heat the oil in a large pot over medium heat. Add the onion and garlic and cook for 3-4 minutes or until golden.
- Add the cauliflower and potato and cook, stirring, for 2 minutes. Add the stock, increase the heat to high, and bring to the boil. Cook for 18-20 minutes or until potato and cauliflower are tender.
- Add half the cheese, salt and pepper to taste and, using a hand blender, process until smooth.
- Stir through the cream and oregano.
- Top with remaining cheese, crumbled, to serve.
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RECIPE SUBMITTED BY
KingstonNormans
Australia
<p>Contented folk from a small city who love each other more than the food they eat - but love tempting each other with different finds from food sites/magazines/stories and the like.</p>
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