This lovely cauliflower soup is a quick and delicious every day meal, but also “posh” enough to serve to guests. It is also supereasy to prepare in advance, bake the shallots and make the basis of the soup. Then all you have to do is add cream and gorgonzola, and heat it up, right before serving.
The shallots are absolutely awesome, the caramelisation of them balance perfectly with the gorgonzola cheese. Yum!
- 8 shallots
- 3 tbsps olive oil
- 2 garlic cloves, finely chopped
- 1 small cauliflower, cut into florets (appr 550 gr)
- 1 litre vegetable stock
- 100 ml cream
- 100 gr gorgonzola
- fresh or dried thyme
Preheat the oven on 220 degrees C. Peel 6 of the shallots, and quarter them. Put them on a baking sheet, and spray with 1 tbsp of oil, so all the shallots are covered. Bake in the oven for 10-15 minutes, until they are golden brown and soft. Set aside and cool.
Finely chop the remaining 2 shallots, and saute for a couple of minutes together with garlic in the remaining 2 tbsps of olive oil. Add cauliflower florets and vegetable stock, bring to the boil, and let it simmer for 15 minutes.
Use a stick blender, and run until a smooth soup. Stir in cream and gorgonzola, and season to taste with salt and pepper.
Serve the soup with the baked shallots, and decorate with thymeleaves, fresh or dried.