Name: Cauliflower Soup with Stilton and Caramelized Pear Chutney
Ingredients: Olive oil; 1 tablespoon butter; 2 medium-sized onions (peeled and finely chopped); 4 shallots (peeled and finely chopped); 4-6 sprigs thyme; 2 heads cauliflower (leaves trimmed away, florets separated and roughly chopped); 1 bay leaf; 8 cups vegetable stock (or chicken stock); Salt and pepper; 6 ounces Stilton (or other type of blue cheese); 4 tablespoons crème fraîche; ⅓ cup golden raisins; 1 pinch saffron; 2 tablespoons butter; 3 pears (cored, peeled, and chopped); ¼ cup apple cider; 2 tablespoons sugar; 3 sprigs lemon thyme; Zest of 1 lemon; 1 cinnamon stick; Coarse sea salt and pepper

Cauliflower Soup with Stilton and Caramelized Pear Chutney on a blue tablecloth. — Photo: Leela Cyd

This recipe was inspired by Skye Gyngell and a gorgonzola version she has in her book A Year in My Kitchen. I love the mixture of cauliflower with blue cheese and the added pop of the pear chutney creates a tasty juxtaposition between salty and sweet.

Ingredients

Olive oil
1 tablespoon butter
2 medium-sized onions, peeled and finely chopped
4 shallots, peeled and finely chopped
4-6 sprigs thyme
2 heads cauliflower, leaves trimmed away, florets separated and roughly chopped
1 bay leaf
8 cups vegetable stock, or chicken stock
Salt and pepper
6 ounces Stilton, or other type of blue cheese
4 tablespoons crème fraîche

For the Pear Chutney

⅓ cup golden raisins
1 pinch saffron
2 tablespoons butter
3 pears, cored, peeled, and chopped
¼ cup apple cider
2 tablespoons sugar
3 sprigs lemon thyme
Zest of 1 lemon
1 cinnamon stick
Coarse sea salt and pepper

Instructions

Pour a little olive oil and the butter into a large saucepan placed over medium heat. Once the butter has melted, add in the onions, shallots and the thyme, and cook until the onions are soft and translucent, about 5–7 minutes. Add in the cauliflower, bay leaf, stock and season with some salt and pepper. Simmer for 20–30 minutes or until the cauliflower is completely soft.
Remove the bay leaf from the soup, add in the Stilton and then process the soup either in a blender or with an immersion blender until the soup is completely smooth. Whisk in the crème fraîche and keep the soup warm until you are ready to serve it. Serve the soup in warm bowls with a spoonful of the pear chutney in the middle of each bowl.

For the Pear Chutney

Soak the saffron in a small bowl of hot water with the dried fruit for 10 minutes. Melt the butter in a medium saucepan and add the remaining ingredients and any liquid from soaking the dried fruit. Cook for 5 minutes. Add in the dried fruit and saffron and cook for a further 10 minutes. You should have a soft golden mixture. Season with some coarse salt and pepper.

Nutrition

Cauliflower Soup with Stilton and Caramelized Pear Chutney