Glenn has been talking about this soup for a few weeks now. The last time I made this was last Winter. When I looked in my outside garden the other day I found my last Cauliflower, ready to pick.
This is cooked with vegetable stock but during the second stage I add extra liquid. You can add milk or stock. I prefer to brown the cauliflower in a fry pan unless I already have the oven on.
Roasted Cauliflower and Blue Cheese Soup Recipe - GF
1 cauliflower - cut into small florets
4 cups vegetable stock
2 tbsp unsalted butter
2 cups organic whole fat milk, almond milk, coconut milk(I have not used coconut milk in this before) or extra stock
100 gr creamy blue cheese
Himalayan salt and pepper
Garnish - small florets of roasted cauliflower
Method
1 - Place your cut up florets in a roasting tray or in a fry pan with melted butter dribbled over them sprinkle with salt. I would only roast in the oven if I have it on for something else.
2 - Roast or fry until they are nicely browned. Leave some florets aside for garnishing.
3 - Place cauliflower into a large pot and add your stock. Continue cooking with the lid on until the cauliflower is cooked.
4 - Cool down and then place in a blender or use a stick blender and blend until smooth.
5 - Place back into your clean pot and add the milk, bring up to a boil and crumble in your cheese.
Taste and season, adding more cheese if you like.
Serve by placing a few roasted florets on top.
Cut up your cauliflower and fry in a heavy base fry pan on low.
Until it has a nice brown colour.
Place in a large pot and add your vegetable stock. Cook with the lid on until it is cooked.
Cool and blend.
Place in a pot and add 1 cup of stock or milk, stir and add more if you need to.
Bring up to a boil and add your blue cheese. Turn off.
Serve with a garnish of roasted cauliflower and blue cheese.
Enjoy with your friends.
xx