2 tbsp butter
2 shallots, diced
1 stick celery, finely chopped
2 Bosc pears, peeled, cored and chopped
1 cauliflower, broken into florets
5 cups vegetable stock
2 tbsp blue cheese, crumbled
to garnish:
2 tbsp créme fraîche
white balsamic vinegar
toasted pecans
petite bitter greens
1. Melt the butter in a large saucepan. Add the shallots and celery and cook for 5 minutes until it starts to soften.
2. Stir in the pears and cauliflower, toss together and pour over the stock. Bring to a boil and simmer for 15-20 minutes until the cauliflower is tender. Remove from heat.
3. Blend the mixture with most of the blue cheese until smooth and pass through a strainer. Test for taste, add salt or more blue cheese if needed.
4. Ladle the soup into serving bowls and garnish with a dollop of créme fraîche, toasted pecans, petite bitter greens and white balsamic vinegar. Serve with a crusty bread to take it up a notch.