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!!!


30g butter
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
250ml milk
2 tablespoons chopped chives, to serve
Creme fraiche or sour cream, to serve
1 french stick, to serve


  1. Melt butter and oil in large saucepan over medium heat
  2. Add leek, onion and garlic and cook, stirring for 5 minutes
  3. Add cauliflower and cook stirring occasionally for 10 minutes or until softened
  4. Add stock and thyme, bring to boil
  5. Reduce heat and simmer gently, partially covered for 20 minutes
  6. Reduce heat to low and add blue cheese
  7. Stir until starting to soften
  8. Add milk and cook until heated through – do not let it boil
  9. Season to taste with salt and white pepper
  10. To serve sprinkle soup with chives and a dollop of creme fraiche or sour cream

Roasted cauliflower – Yummo!!! along with the blue cheese, it just makes them perfect partners in this gorgeous soup. And just simple enough for weeknights.

Try it with the toasted or untoasted french stick. Either way, let us know on Facebook  or Instagram  your thoughts!!!

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