Cauliflower, Thyme & Blue Cheese Soup
( SERVES 8 )
Photo by iStock
- Heat oil in a large saucepan, saute onion, until softened. Add garlic, potato and thyme and stir-fry for 1-2 minutes. Add stock and cauliflower. Cover and simmer for about 30 minutes, until cauli is cooked.
- Puree in a blender or use a hand-held blender. When smooth, reheat and stir in the cream. Just before serving, stir in the blue cheese and black pepper.
- Great garnished with blanched cauliflorets and served with crispy parmesan croutons.