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
Ingredients
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
Method
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
