Main Course
Creamy Cauliflower Soup Topped with Blue Cheese & Crispy Black Pudding
Ingredients
- 1 large cauliflower chopped into florets (about 800g)
- 1 large onion chopped
- 2 cloves of garlic minced
- 1 litre of chicken or vegetable stock
- 200 ml of double cream
- Salt and freshly ground black pepper
- 100 g of blue cheese crumbled
- 100 g of black pudding crumbled
- 2 tablespoons of olive oil
Method
- Heat the olive oil in a large saucepan over medium heat. Add the chopped onion and garlic and cook until softened, about 5 minutes.
- Add the cauliflower florets and the chicken or vegetable stock to the saucepan. Bring to a boil, then reduce the heat to a simmer and let cook until the cauliflower is tender, about 20 minutes.
- Use an immersion blender or transfer the mixture to a blender and blend until smooth.
- Stir in the double cream and season with salt and pepper to taste.
- Divide the soup into four bowls and sprinkle each with crumbled blue cheese and black pudding. Serve hot.
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