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Roasted Cauliflower and Blue Cheese Soup
1 whole cauliflower, trimmed, outside leaves removed 2 tablespoons butter, melted salt and fine white pepper 6 cups vegetable stock or water 100g blue cheese, crumbled 3 tablespoons chopped parsley 2 cups milk ½ cup cream Garnish: ½ cup roasted hazelnuts, roughly chopped Optional: 4 rashers streaky bacon, diced and cooked in a little oil until crispy
© Annabel Langbein Media
Garnish: ½ cup roasted hazelnuts, roughly chopped
Optional: 4 rashers streaky bacon, diced and cooked in a little oil until crispy
Cut cauliflower into small florets and place in a roasting dish. Drizzle over butter and toss to lightly coat. Spread out in a single layer, season with salt and pepper and pour 1 cup of stock or water into the base of the dish.
Roast at 180˚C for about 40 minutes until tender and just starting to caramelize around the edges.
Purée cauliflower with its cooking juices until smooth then transfer to a pot; add the rest of the stock or water, blue cheese, parsley, milk and cream. Bring to a simmer; adjust seasonings to taste. Divide among serving bowls and garnish with crispy bacon and hazelnuts.
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