Emma Alter
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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.
Cauliflower Gorgonzola Soup
1 tablespoon butter
2 small onions, diced
1 medium head of cauliflower broken into florets
4 sprigs of lemon thyme (or regular thyme)
2 bay leaves
1 quart chicken or vegetable stock
8 ounces of gorgonzola
1/2 cup creme fraiche
parsley
- 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.
Pickled Pears (optional garnish)
1 tablespoon currants
2 tablespoons dried cranberries
2 pears, unpeeled and finely diced
1 apple, unpeeled and finely diced
3 tablespoons red wine vinegar or cider vinegar
2 tablespoons castor (superfine) sugar (I used regular sugar)
1 cinnamon stick
4 sprigs of thyme
Salt and pepper, if desired
- Soak the currants and dried cranberries in a small amount of warm water to plump them up and soften them.
- Saute the fruit in the butter until it is soft which will be about five minutes.
- Add the vinegar, sugar, dried cranberries, currants, cinnamon, and thyme to the fruit and continue to cook for another 10 minutes.
- Taste for seasoning and add the optional salt and pepper if desired. (I would definitely add a fine grating of pepper. You're looking for a little sharpness.)
For the website Kitchenography.
Difficulty Level: Easy
Related Posts:
Soup of the Week: Creamy Pumpkin
Soup of the Week: Make Your Own Black Bean Soup
Soup of the Week: Ladle up this Mushroom
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