Cauliflower soup with blue cheese & chutney

Name: Cauliflower soup with blue cheese & chutney
Yield: Serves 6
Ingredients: 1 medium cauliflower (about 600 g), trimmed and broken into 3–4cm florets; 2 large potatoes, cubed; sprig of thyme; 1 onion, diced; slices of toasted granary bread, to serve; 4 tbsp chutney (we use pear or apple chutney); freshly ground black pepper; 1 litre vegetable stock; juice of ½ lemon; 200 ml double cream; 250 g Dorset blue cheese or Stilton cheese; 2 garlic cloves, crushed; 50 g butter

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Ginger & White Cookbook

By Tonia George

Published 2014

About

When cooked for a long time, cauliflower has a beautiful velvety texture with a nutty and slightly spicy flavour. It goes excellently with blue cheese, but needs some sharpness to stop the whole thing getting too cloying, so we add lemon and a dollop of chutney as a garnish.

Ingredients

2 large potatoes, cubed
1 onion, diced
sprig of thyme
50 g

Soup
Vegetarian
Spicy

Method

Place the potatoes and onion in a large saucepan. Add the thyme and butter, cover and cook over a low heat until the potato is tender and the onion, translucent. Add the garlic and cauliflower, stirring to coat in the butter, and cook for 5 minutes. Pour in the stock, cover and simmer for 30 minutes, or until the cauliflower is tender.

Blend the soup to a smooth purée, then return it to