|I had to borrow this photo from Google. I wish I'd taken a photo of the soup I made.|
1 small red onion, chopped
2 cloves garlic, chopped
4 cups cauliflower florets
4 cups vegetable stock
1/2 tsp dried thyme
1/2 tsp dried basil
1/2 tsp sea salt
1/2 tsp ground black pepper
1 cup light cream or whipping cream
1/2 cup crumbled blue cheese
1 apple, thinly sliced
Heat the oil in a medium-sized pot. Saute the onion and garlic for 3-4 minutes, or until the onions are translucent.
Add all the other ingredients, except the cream, blue cheese and apple. Bring to a boil then reduce the heat and simmer for 15 minutes
Using a hand blender, puree the soup until smooth. Gently stir in the cream and blue cheese. Garnish with apple slices.
Note: Not everyone was excited by the idea of blue cheese in their soup so I left it out and put a bowl of crumbled blue cheese on the table with the apple slices. This soup is really delicious on its own, but truly amazing when you add the apple and blue cheese.
From: The $10 Gourmet by Ken Kostick