Roasted Cauliflower and Blue Cheese Soup
Roasted hazelnuts and crispy bacon make the most wonderful garnish for this soup. You could use just hazelnuts but the combination of both makes this soup really special.
Snacks & Starters
1 whole cauliflower, trimmed, outside leaves removed
2 tbsp butter, melted
salt and freshly ground black pepper
6 cups vegetable stock
100 g blue cheese, crumbled
3 tbsp chopped parsley
2 cups milk
1/2 cup cream
Trim the base of the cauliflower and remove the outside leaves.
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.
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.
Transfer cauliflower and its cooking juices to a medium pot. Purée, then 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 hazelnuts.
Add 4 rashers streaky bacon, diced and cooked in a little oil until crispy as an additional garnish.
You can use water in place of vegetable stock.