Creamy cauliflower soup with blue cheeseby Gavin Bennett |
| Preperation time: 10 mins Cooking time: 23 mins Serves: 4 |
| Recipe Ingredients |
| 3 tbsp vegetable oil; 1 onion, peeled and chopped; 1 stick celery, chopped; 1 tbsp freshly chopped sage; 1/2 cauliflower, roughly chopped; 1 potato, peeled and chopped; 1 litre chicken or vegetable stock; 100g blue cheese, crumbled; 4 tbsp double cream; a bunch of watercress to serve |
| Recipe Method |
| Heat the oil and soften the onion, celery and
sage for about 8 minutes. Add the cauliflower, potato and stock and
simmer for 15 minutes until tender. Stir in half the cheese. Transfer to a processor and add the cream and season. Whizz until smooth. Serve garnished with the remaining cheese and watercress. |
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squash soup Cream of tomato soup Tomato and pesto soup with garlic croutons Chickpea dhal leek and potato soup |
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