Chef Dario Cavaliere writes a weekly food column for the Waterford News & Star
THIS is a great soup for a warming and tasty lunch. The cauliflower gives it a lovely smooth texture and then the crumbled blue cheese added at the end adds a nice bit of saltiness. Served with fresh ciabatta slices it makes a wonderful lunch or a fantastic starter on a cold afternoon before a Sunday roast. Adding double cream also gives a richness and gives an even tastier soup.
1 head cauliflower
1 and half pint stock
Half small white onion, chopped
1 clove garlic, minced
1 tbsp. olive oil
2 tbsp. butter
150g cashel blue cheese
Heat the olive oil in a saucepan, and gently fry the onion and garlic until softened. Chop the cauliflower into florets, and the stalk into dice and add to the pot. Season well with salt and pepper before adding the stock.
Bring to the boil and simmer gently for 10 minutes or until the cauliflower is cooked. Remove from the heat, and place into a blender, and process until smooth. You may have to do this in several batches, depending on the size of the blender jug. Also be careful, as the soup is hot.
Place all of the blended soup back into the pot, and return to a low heat. Add the cream, cheese and the butter and stir gently. Taste for seasoning, and serve.