cheesy treesy soup

Hello. So yesterday's exploits involved.... drumroll.... cauliflower and (our seemingly favoured ingredient) blue cheese. Banter's, try not to be dismayed by yet another cauli-recipe, it's going to be OK. 

Apologies for the delayed post, in order to supply both sound and spectacular recipes to cyberspace (and whoever may choose to participate therein,) we have to try out a few unspectacular meals too - the kind of recipes that don't quite make the cut.  

Despite Carmie's lack of faith in my cauli-soup, this decadent meal came out quite delightfully. This soup is possibly the only reason I ever opened up my mind to the idea of perceived white broccoli and mouldy cheese. 

Anywho. This really isn't all too difficult to make. If you are in a rush - or simply don't feel like washing the roasting pan - feel free to steam the cauliflower instead of roasting it. 

roasted cauliflower and creamy blue cheese soup

[feeds four]

1 cauliflower, broken into florets

2 leeks, finely chopped

1/2 teaspoon crushed garlic

500ml chicken stock

250ml beef stock

250ml cream 

100g butter

40g blue cheese, crumbled

olive oil for roasting

pre-heat the oven to 200 degrees celsius 

place the cauliflower into a roasting dish, then drizzle with olive oil and season

roast the cauliflower for 20 minutes until golden brown 

remove the cauli from the oven

saute the leeks in the butter with the garlic in a large pot

add the stock and cauliflower

simmer for 20 minutes until the cauli is soft

add the cream and the blue cheese and stir on a low heat until thoroughly combined

remove the soup pot from the heat

using a handheld blender, blitz the soup until smooth

season to taste



happy fooding!