Thursday, February 8, 2007

Satisfying Soup

With the recent cold weather I have started to have soup for breakfast. I just heat it up at work and it is actually a really satisfying morning meal. So far I have been doing mainly chicken and vegetables or tomato soup, which both are great, but wanted to try a soup with a little more pizazz and a hearty quality. This cauliflower soup is rich, delicious and a healthy way to start the day too. Breakfast is the most important meal, after all. So why not take a little time and enjoy it. The soup easily re-heats so if you make a full batch you will have a few meals.

Cauliflower Soup with Gorgonzola
1 medium cauliflower
1 tablespoon unsalted butter
2 smallish yellow onions, peeled and finely sliced
4 thyme sprigs
2 bay leaves
Kosher or sea salt
Freshly ground pepper
4 cups chicken stock (vegetable stock is ok too)
1/2 cup Gorgonzola cheese
1/3 cup creme fraiche
Chopped Italian flat-leaf parsley for garnish
Remove the outer leaves from the cauliflower and break it into small florets. You can chop up the stalk and use it as well as it adds nice flavor. Set aside. Melt the butter gently in a large saucepan over medium heat. Add the onions and sweat gently for 5 minutes or so until translucent.
Add the cauliflower, thyme and bay leaves. Season with little salt and pepper, to allow the flavors to adjust and open up. Pour in the stock, stir and bring to a simmer. Then cover and simmer for 20 minutes or so, until the cauliflower is very soft. Crumble in the Gorgonzola and stir over a low heat until it has melted into the soup. Add the creme fraiche and stir to combine.
Pick out the bay leaves and thyme stalks, then blend the soup until really smooth. Return the soup to the pan and reheat gently. Taste and add a little more salt and pepper if you think it needs it. Add chopped parsley for garnish.

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