You may also like
Categories:
potatoes white onion thyme butter garlic cauliflower vegetable stock heavy cream lemon blue cheese chutney freshly ground black pepper granary bread
Viewed: 37 - Published at: 7 years agoIngredients
- 2 large potatoes, cubed
- 1 white onion, diced
- sprig of thyme
- 3 1/2 tablespoons butter
- 2 cloves garlic, crushed
- 1 medium cauliflower (about 1 pound 5 ounces), trimmed and broken into 1 to 1 1/2-inch florets
- 1 quart vegetable stock
- 5/8 cup heavy cream
- juice of 1/2 lemon
- 9 ounces blue cheese or Stilton cheese
- 4 tablespoons chutney (we use pear or apple chutney)
- freshly ground black pepper
- slices of toasted granary bread, to serve
Method
- Place the potatoes and onion in a large saucepan.
- Add the thyme and butter, cover, and cook over a low heat until the potato is tender and the onion is translucent.
- Add the garlic and cauliflower, stirring to coat in the butter, and cook for 5 minutes.
- Pour in the stock, cover, and simmer for 30 minutes, or until the cauliflower is tender.
- Blend the soup to a smooth puree, then return it to the saucepan and loosen with a little water if necessary.
- Add the cream and heat through.
- Season well and add lemon juice to taste.
- Set out your soup bowls.
- Crumble a little blue cheese or Stilton into each one, spoon the chutney on top, and pour the soup around it.
- Add a twist of black pepper on top and serve with slices of toasted granary bread.
