Creamy Cauliflower Soup with Pear and Blue Cheese
Servings: 6 shares
A very tasty and smooth cream that can be served either as a side with beef or poultry or as a soup, A perfect dish for cheese lovers. Fry shallots, cook with pears and cauliflower added in two stages in water. Blend adding cheese.
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Equipment
- Blender
Ingredients
- 1 cauliflower about 900 gr to 1 kg florets
- 2 pears ripe (about 500 gr)
- 100 to 120 gr Blue Cheese + some small pieces for serving, Fourme d’Ambert
- 6 shallots about 150 gr peeled
- 25 gr butter
Instructions
- Start by peeling and dicing shallots. In a large saucepan, melt butter and cook shallots until soften, for about 5 minutes.
- Meanwhile peel, core and roughly chop pears. Prepare cauliflower by cutting it into florets. Separate florets in two equal parts, keeping a few small florets for dressing.
- When shallots are soft, boil water in a kettle. In the saucepan add pears, half of the cauliflower and 750 ml water. Bring to a boil and let it simmer. After 10 minutes add the remaining cauliflower and cook for another 10 minutes.
- Then remove from the gas, add 100 to 120 gr of Fourme d’Ambert blue cheese cut into small pieces and mix with a blender.
- Two tricks : 1/ if you’re afraid the blue cheese might be too strong, add blue cheese little by little and adjust according to your taste. 2/ remove some of the cooking water and add it back gradually according to the desired texture, more liquid as soup, more dense for a side, a bit like a potatoes purée.
- Dress according to your taste, for example as on the picture sprinkling small pieces of blue cheese and raw cauliflower florets.
Notes
4 à 8 shares (according to choice soup (for 8) or side (for 4))