Cauliflower Soup With Stilton Walnut Toast

With the hottest start to August on record and the unseasonably warm weather we are enjoying at the moment, it is easy to believe spring has arrived early. Unfortunately wet and wintry conditions are forecast for the weekend so lets enjoy the warm days while they last.

When the cold weather do return how about a pot of this delicious cauliflower soup? This is no ordinary cauliflower soup; the crisp cauliflower and sage add texture and visual to the otherwise unremarkable looking soup; as for the Stilton walnut toast, it simply make the meal a very memorable one. 

recipe from Gourmet Traveller
serves 4

you'll need;

50 ml of olive oil

3o ml of walnut oil

2 leeks, thinly sliced

2 cloves of garlic, chopped

1 large head of cauliflower (reserving about 1/8 for the crisp cauliflower and sage) , coarsely chopped

1 large potato (about 350 g), peeled and chopped

1/2 L of milk

3 bay leaves

3 sprigs of thyme

2 tbs of grated lemon rind

toasted walnut bread and stilton to serve

for the crisp cauliflower and sage;

50 ml of walnut oil

1 shallot, thinly sliced

reserved cauliflower, thinly sliced

a handful of sage leaves

1 tbs of lemon juice

Walnut bread and Stilton. Or any good bread and strong blue cheese will do.

Prepare the crisp cauliflower and sage just before serving - heat walnut oil in a frying pan and fry shallot until golden, add cauliflower and sage and continue to cook until crisp (8 to 10 minutes). Add lemon juice and season to taste.

Heat olive and walnut oil in a pot then add in the leek and garlic, saute until soften.

Add cauliflower and cook for 5 minutes before throwing in the potato.

Add milk, herbs and season well. Bring it to a boil then turn it down to a simmer and cook until vegetables are tender. 

Remove herbs and blend until smooth. Add more milk if mixture is too thick, adjust the seasonings.

Ladle some soup in a bowl and top with some of the crisp cauliflower and sage, serve with Stilton walnut toast.