1 med. cauliflower
1 tbsp. unsalted butter
2 sm. yellow onions, peeled and finely sliced
4 thyme sprigs
2 bay leaves
sea salt and freshly ground pepper
4 c. chicken stock
1 c. Gorgonzola cheese
1/3 c. crème fraiche
parsley for garnish
Remove
the outer leaves from the cauliflower and break it into small florets
with some stalk attached; set aside. Melt the butter gently in a large
saucepan 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. Pour in the stock, stir and bring to
a simmer. 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 crème fraiche and stir to combine.
Pick out the bay leaves and thyme stalks, and 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 needed. Ladle into warm bowls,
sprinkle with chopped parsley. Serves 4.
