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Wednesday, June 19, 2013

Christmas in July..........Starter: Cauliflower and Gorgonzola Soup

Cauliflower and Gorgonzola Soup

This is the first of a 3 recipe series that i will do one a week so by mid July you will have a wonderful "easy" Christmas in July menu to do at home.

I know it has been a while since I done the recipe of the week, and sometimes it just gets so difficult to do it as “life” happens, and in the hospitality business that can be a number of things. I recently took a much needed 7 day break in Cape Town with my father in-law and of course my 3 amazing girls. Now for those with a little zest for life will realize that you just cannot do everything there is to do in Cape Town in 7 days, but we did however accomplish many of the things like going to the Old Biscuit Mill Market on Saturday morning, we spent a day in the Wine Lands, went up the mountain to look back down the mountain again, went all the way to Cape Point, look at all the birds and animals at the World Of Birds, ate fish n chips at the Hout Bay Harbor, look at all the stunning fish at the Aquarium and spent a morning browsing around the V&A waterfront.

All of this is just want I needed to get my creative juices flowing again and start my winter thinking cap. So here I have done a very simple little Cauliflower and Gorgonzola soup with toasted walnuts and white truffle oil

Serves: 4
Difficulty: Easy
Prep Time: 10 Minutes
Cooking Time: 20 minutes

2 heads of Cauliflower, stems and all
1 small onion
1 lt good quality vegetable stock (rather make your own that the sodium rich store bought)
1 Wedge of Blue Tower Gorgonzola style blue cheese (much creamier than the Blue Rock)
8 walnut halves
White truffle oil to drizzle
Little extra blue tower for garnishing

Break up the cauliflower and place in a small pot with the vegetable stock and onion and leave to simmer for about 15 minutes, then put it into a food processor with the blue tower and blitz until smooth, it must be hot when you blitz it as this will make it more velvety.
Dish it up into your serving bowl, place the walnut halves in the middle of the serving bowl, top that with a little cheese and drizzle with white truffle oil.

A tasty and classy soup to be served in the winter at a dinner party.

Next week I will do a real winter warmer main course.

Bon Appetite 

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