Wow!!! Welcome back to my Kitchen with the second recipe I promised you for this month.
This recipe is a little different. You might say, Blue Cheese!!! Well, I was never a lover of the Blue Cheese till the last couple of years and by using a mild Blue Cheese in this recipe, it just gives it a ‘punch’ that I loved and so will you.
The history of Blue Cheese goes back to the 7th century to a cave outside the village of Roquefort in France, however it is well loved all over the world with Cheese-makers making their own right here in Australia.
Come on – try something just a little unusual!!!
1 tablespoon olive oil
1 leek, cut into thin rounds
1 small onion, finely chopped
2 cloves garlic, crushed
1.25kg cauliflower, cut into florets
1 litre chicken or vegetable stock
Leaves from 4 sprigs fresh thyme
150g mild blue cheese, crumbled
2 tablespoons chopped chives, to serve
Creme fraiche or sour cream, to serve
1 french stick, to serve
Roasted cauliflower – Yummo!!! along with the blue cheese, it just makes them perfect partners in this gorgeous soup. And just simple enough for weeknights.