This is one of those simple to make, delicious soups that’s great for using up the veggies and cheese left in your cupboard at the end of the week. You can make it as a smooth and sophisticated dinner party style soup for a starter, or one with a little more rustic texture for lunch or supper with some crusty bread. I prefer mine made with chicken stock but, if you want this to be 100% vegetarian, use vegetable stock instead.
- 1 small cauliflower
- 1 medium onion, chopped
- 2 sticks of celery, chopped
- 1 large leek, trimmed, washed and chopped
- 1 medium potato, peeled and chopped
- 1 1/2 pints of chicken or vegetable stock
- 50g blue cheese such as Stilton or Roquefort, crumbled
- 1 large knob of butter
- 2 tablespoons of creme fraiche
- Chopped chives or parsley to garnish
- Salt and white pepper
- Melt the butter in a large saucepan and add the chopped onion, celery and potato. Gently sweat them in the melted butter over a very low heat for about 15 minutes, add the chopped leeks and cauliflower for a further 5 minutes.
- Add the stock and cook gently on a low simmer for about 20 minutes.
- If you want a 100% smooth soup, use a stick blender and blend the whole thing. If you want something with a little more texture, ladle half of the mixture into a jug, blend and then return to the pan. If it’s too thick, add a little water.
- Stir in the creme fraiche and the crumbled cheese.
- Check for seasoning with salt and white pepper.
- Serve in hot bowls, garnish with chopped chives or parsley.
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