Page title and description
Soups & stews
Cauliflower soup with blue cheese, pickled pear & walnuts
Ingredients
For the pickled pear:
- 100ml red wine vinegar
- 50g sugar
- 1 firm pear, cut into matchsticks
- ½ small red onion, finely sliced
For the cauliflower soup
- oil for frying
- 2 onions, sliced
- 2 celery sticks, finely diced
- salt
- 1 large cauliflower, broken into florets
- 3 garlic cloves, finely chopped
- 2 bay leaves
- 1 litre vegetable or chicken stock
- 2 tsp Dijon mustard
- 1 lemon
- 100g blue cheese
- 30g walnuts, toasted and chopped
Method
Prep time:
10 min
PT10M
Cooking time:
30 min
PT30M
Pickled pear
-
Step 1
To make the pickled pear in advance, warm the vinegar and sugar together until the sugar dissolves. Remove from the heat and stir in the pear and onion. Add a good pinch of salt and leave for at least an hour, preferably overnight.
Soup
-
Step 1
Warm 2 tablespoons of oil in a deep pan. Add the onions, celery and a pinch of salt. Cook gently for 10 minutes, until starting to soften. -
Step 2
Add the cauliflower, garlic and bay. Cook for 5 more minutes. -
Step 3
Tip in the stock. Bring to a simmer, cover and cook for 10 minutes, or until everything is soft and tender. -
Step 4
Remove the bay leaves. Stir in the mustard and a squeeze of lemon juice. Blend the soup until completely smooth. Add a dash of water if it seems too thick. -
Step 5
Taste and tweak with more salt and lemon to your liking. -
Step 6
To serve, divide between 4 bowls and garnish with some pickled pear, crumbled cheese and walnuts.