This is an ever-so-slightly adapted version of Skye's cauliflower soup recipe. I lightened it up a bit by easing off the Gorgonzola some - I had the soup for lunch and wanted something not so intensely flavored with blue cheese. I also converted it from the metric system.
1 medium cauliflower
1 tablespoon unsalted butter
2 smallish yellow onions, peeled and finely sliced
4 thyme sprigs
2 bay leaves
sea salt and freshly ground pepper
4 cups chicken stock (hs note: I used vegetable stock)
1 cup Gorgonzola cheese (hs note: I used 1/3 cup)
1/3 cup creme fraiche
parsley for garnish
Remove the outer leaves from the cauliflower and break it into small florets (don't bother to remove the stalk - it only adds to the flavor). Set aside. Melt the butter gently in a saucepan (large enough to hold all of your ingredients) over medium heat. Add the onions and sweat gently for 5 minutes or so until translucent.
Add the cauliflower, thyme and bay leaves. Season with little salt and pepper, to allow the flavors to adjust and find their feet. Pour in the stock, stir and bring to a simmer. Then cover and simmer for 20 minutes or so, until the cauliflower is very soft.
Crumble in the Gorgonzola and stir over a low heat until it has melted into the soup. Add the creme fraiche and stir to combine.
Pick out the bay leaves and thyme stalks, then blend the soup until really smooth.
Return the soup to the pan and reheat gently. Taste and add a little more salt and pepper if you think it needs it.
Ladle unto warm bowls, serve topped with chopped parsley.
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