Take advantage of seasonal produce and make this creamy cauliflower, pear and blue cheese soup.
The ingredient of Cauliflower Pear And Blue Cheese Soup
- 1 4 cup 35g hazelnuts
- 2 tablespoons olive oil
- 1 brown onion coarsely chopped
- 1 garlic clove crushed
- 1 teaspoon fennel seeds
- 1 2 cup 125ml dry white wine
- 1 cauliflower cut into florets
- 2 pears cored coarsely chopped
- 1 potato peeled coarsely chopped
- 4 cups 1l vegetable or chicken stock
- 18 sage leaves
- 1 2 cup 125ml light sour cream
- 80g blue cheese crumbled
- 1 2 firm pear extra cored cut into thin pieces
- olive oil extra to serve
The Instruction of cauliflower pear and blue cheese soup
- preheat oven to 180c scatter the hazelnuts over a baking tray bake for 10 mins or until toasted set aside to cool rub hazelnuts in a clean tea towel to remove the skins coarsely chop
- meanwhile heat 1 tbs of the oil in a large saucepan over medium heat add the onion and cook stirring for 5 mins or until onion softens add the garlic and fennel seeds and cook for 1 min or until aromatic add the wine and cook for 5 mins or until reduced by half
- add cauliflower chopped pear potato stock and 2 cups 500ml water bring to the boil reduce heat to medium low cook stirring occasionally for 25 mins or until vegetables are very tender set aside to cool slightly
- while the cauliflower mixture is cooking heat remaining oil in a small frying pan over medium high heat add the sage leaves in batches and cook for 30 secs each side or until crisp
- add sour cream and blue cheese to the cauliflower mixture carefully use a stick blender to blend until smooth season
- divide soup among serving bowls sprinkle with sage leaves hazelnuts and extra pear drizzle with extra oil
Nutritions of Cauliflower Pear And Blue Cheese Soup
calories: 314 763 caloriescalories: 19 grams fat
calories: 7 grams saturated fat
calories: 18 grams carbohydrates
calories: 11 grams sugar
calories: n a
calories: 8 grams protein
calories: n a
calories: 847 milligrams sodium
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calories: nutritioninformation