Cauliflower Soup with Pear and Gorgonzola [vegetarian]

My passion for cooking extends also to reading recipes. When I read them, I try to imagine the taste of food prepared according to them and if I like it, sooner or later I test them out. This passion makes me buy more cookery books, find more recipes on the internet but also look for recipes everywhere: in all sorts of magazines or even promotional material in supermarkets.

The below soup recipe I found in a Waitrose (British supermarket) booklet. Straight away I liked “the image of the taste” in my mind and when I cooked the slightly changed version, I really did enjoy it. I also tested the soup on my friend who liked it so much that she took the leftovers back home with her.

INGREDIENTS (for 4 portions):

200g shallots, peeled and chopped,

2 Conference pears, peeled, cored and chopped,

1 cauliflower (weighing approx. 500g), broken into florets,

60g Gorgonzola cheese (dolce), roughly chopped,

chopped walnuts, parsley and Gorgonzola cheese.

  1. In a big pot melt the butter; add the shallots and celery and cook on medium heat for 5 min.
  2. Add the pears and cauliflower, stir and pour in the stock; cook for approx. 15 minutes till the cauliflower is soft.
  3. Add the Gorgonzola and parsley, cook for 5 minutes longer.
  4. Blend the soup till smooth, adjust the seasoning and serve garnished with chopped walnuts, parsley and Gorgonzola.

Originally published at www.tastesofhealth.eu on January 8, 2016.

Like what you read? Give Simon Weiner CGMA a round of applause.

From a quick cheer to a standing ovation, clap to show how much you enjoyed this story.