Original Recipe from A Year In My Kitchen by Skye Gyngell

I found this recipe on Heidi Swanson’s blog, 101 Cookbooks.  She is a Bay Area resident, who shops with us at the market.  Her blog is beautiful, and her cookbook Near and Far is loaded with wonderful recipes. Her version of this soup uses less Gorgonzola than Skye’s original.

1 medium Cauliflower

1 TB Unsalted Butter

2 smallish Yellow Onions, peeled and finely sliced

4 Thyme Sprigs

2 Bay Leaves

Sea Salt and freshly ground Black Pepper

4 cups Chicken or Vegetable Stock 

1/3 to 1 cup Gorgonzola

1/3 cup Creme Fraiche

Parsley for garnish

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 into warm bowls,serve topped with chopped parsley. (I love a bit of lemon zest in my cauliflower soup)