Cauliflower and Strong Cheese Soup

Cauliflower and Strong Cheese Soup Recipe

A perfect soup for those cheese lovers
Yield: 4 – 6    Preparation Time:     Cooking Time:
The cauliflower and the cheese meld together so perfectly in this soup and it gives it a truly magnificent taste.


1 medium cauliflower (about 570g)
1 medium onion, peeled and chopped
50g Roquefort, crumbled into small pieces
110g potato, peeled and chopped into small pieces
2 sticks celery, chopped
25g butter
2 tablespoons half-fat crème fraîche
2 bay leaves
1 large leek; trimmed, washed and chopped
Salt and freshly milled black pepper

To serve:
1 level tablespoon snipped fresh chives
A little half-fat crème fraiche (optional)

Recipe Instructions

Make the stock.
Trim the cauliflower and take the stalk bits including the green stems and place them in a saucepan. Add 1.5 liters of water, bay leaves and salt and bring it to the boil. Simmer for 20 minutes covered. Remove from the heat and strain, keeping the bay leaves.

Cook the vegetables.
In a large saucepan over a low heat melt the butter. Add the onion, celery, leek and potato. Cover with a lid and let the vegetables sweat for 15 minutes. Keeping the heat low add the stock and the cauliflower florets and bring this up to simmering point. Simmer gently for 20 – 25 minutes until the cauliflower is tender.

To finish.
Remove the bay leaves and place the contents of the saucepan into a food processor and blend until the soup is smooth and creamy. Return the soup to the saucepan and stir in the crème fraiche and the cheese. Stir continuously until the cheese has melted and the soup is hot.

Season and serve hot garnished with a little more crème fraiche and chives.