All the wintery vegetables in season at the moment are just perfect for soup (funny that, seeing as it's winter and all...) so it was time for another installment of Sunday Soup. This week I resurrected a recipe we ate a bit last winter, cauliflower and blue cheese soup. But this week I mixed it up a bit and included some leeks to give it a bit of a different flavour.
I couldn't find a recipe online that perfectly matched what I wanted, so kind of made it up:
Chop and saute 1 onion and 3 leeks in some oil or butter until soft, then add 700g of chopped potatoes (skin on) and 1 head of cauliflower along with 1.5L of water and some stock cubes (or whatever stock is handy). Boil until soft (at least 30 mins I guess) and then either blend using a stick blender, or cool slightly and blend in batches in a blender. I quite like this soup completely smooth, but you could make it kind of chunky if you wanted. Add salt, pepper to taste, and more water/stock if you want it to be more liquidy.
Then at this point, you can either roughly chop some blue cheese (as much as you want!) and add it to the soup, or you can add it on top of the soup in the bowls as you serve (so people can have it as flavoured as they like). I did the latter, and then also added some toasted pine nuts on top for a bit of crunch. Yum!
Alexandra came over and helped me taste test it, and seeing as she asked for seconds I'm figuring it can't have been too bad!
I couldn't find a recipe online that perfectly matched what I wanted, so kind of made it up:
Chop and saute 1 onion and 3 leeks in some oil or butter until soft, then add 700g of chopped potatoes (skin on) and 1 head of cauliflower along with 1.5L of water and some stock cubes (or whatever stock is handy). Boil until soft (at least 30 mins I guess) and then either blend using a stick blender, or cool slightly and blend in batches in a blender. I quite like this soup completely smooth, but you could make it kind of chunky if you wanted. Add salt, pepper to taste, and more water/stock if you want it to be more liquidy.
Then at this point, you can either roughly chop some blue cheese (as much as you want!) and add it to the soup, or you can add it on top of the soup in the bowls as you serve (so people can have it as flavoured as they like). I did the latter, and then also added some toasted pine nuts on top for a bit of crunch. Yum!
Alexandra came over and helped me taste test it, and seeing as she asked for seconds I'm figuring it can't have been too bad!
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