(As Featured in Jul.2014 Nourish Magazine)
I wasn’t going to make any more blended soups for a while but they are just so easy and quickto make, and perfect for this sort of weather.
This time, my cauliflower soup got a grown-up face lift.
Everyone knows port is the best match for salty blue cheese, right? The soup is spiked with a good amount of 20 year old port and served with fire-toasted blue cheese toasts. Heavenly.
The soup freezes well, too so it can be made in advance and enjoyed another day.
Cauliflower and port soup with blue cheese toast
You can fire toast bread over a barbecue, or if you have a gas stove simply hold slices close to the flame using metal tongs until the bread is lightly charred around the edges.
- 750g cauliflower
- 1 small brown onion
- 3 cups chicken or vegetable stock
- 4 tbsp Port
- 1 tbsp olive oil
- Blue cheese
- Sourdough bread or roll, sliced
To make soup: dice onion and cut cauliflower into small florets. Heat olive oil in a stock pot and cook onion on medium heat, stirring, until softened. Add cauliflower, stock and port. Simmer for 20-30 minutes or until cauliflower is soft. Blend with a stick blender.
To make toasts: fire toast bread over a barbecue, or if you have a gas stove simply hold slices close to the flame using metal tongs until the bread is lightly charred around the edges. Place a little blue cheese on each slice and place under a warm grill for a couple of minutes for the cheese to start melting.
To serve: divide soup between serving bowls and serve with a side of blue cheese toasts and a glass of port or madeira.