Cauliflower, pear and blue cheese soup
This creamy soup is a wonderful combination of flavours, and the salty-sweet walnuts sprinkled over at the end complement them perfectly.
- 1 litre vegetable stock
- 500 g cauliflower
- 2 conference pears
- 1 stick celery
- 6 shallots
- 25 g butter
- 50 g walnuts
- 1 tsp caster sugar
- 1/2 tsp sea salt
- 3 tbsp fresh flat-leaf parsley
- 100 g British blue cheese
- 2 tbsp creme fraiche
- Preheat the oven to 180C, gas mark 4. For the walnuts, place the sea salt and sugar in a pestle and mortar and pound into a powder. Place the walnuts on a baking tray, sprinkle over the powdered salt and sugar and toss well until evenly coated. Roast for 5-7 minutes until golden then remove from the oven and set aside to cool.
- For the soup, melt the butter in a large saucepan. Add the shallots and celery and cook for 5 minutes until starting to soften. Stir in the pears and cauliflower, toss together well then pour over the stock. Simmer for 15-20 minutes until the cauliflower is tender.
- Stir in the creme fraiche, most of the blue cheese (reserve a little for garnish) and parsley. Simmer for 5 minutes then remove from the heat. Blend the mixture until smooth.
- Ladle the soup into serving bowls and sprinkle with the walnuts, reserved blue cheese, extra parsley and a little ground black pepper. Dilicious served with crusty bread.