Cauliflower soup with Gorgonzola and pickled pear relish

March 30, 2011

Another delicious Skye Gyngell Autumn recipe. It’s lovely without the Gorgonzola if you’re not keen on a richer soup.  You can cheat and buy a yummy pear relish that works well!


1 medium cauliflower
1 tablespoon unsalted butter
2 smallish yellow onions, peeled and finely sliced
4 thyme sprigs
2 bay leaves
sea salt and freshly ground pepper
1 lt chicken stock)
1 cup Gorgonzola cheese
100ml creme fraiche
parsley for garnish

Pickled pear relish

1 tablespoon currants
2 tablespoons dried cranberries
2 comice pears, unpeeled and finely diced
1 golden delicious apple, unpeeled and finely diced
3 tablespoons red wine vinegar or cider vinegar (I think the sharper cider vinegar works better here)
2 tablespoons castor (superfine) sugar  (I used regular sugar)
1 cinnamon stick
4 sprigs of thyme
Salt and pepper, if desired

For the relish –

Soak the currants and dried cranberries in a small amount of warm water to plump them up and soften them.

Saute the fruit in the butter until it is soft which will be about five minutes.

Add the vinegar, sugar, dried cranberries, currants, cinnamon, and thyme to the fruit and continue to cook for another 10 minutes.

Taste for seasoning and add the optional salt and pepper if desired.

For the soup –

Remove the outer leaves from the cauliflower and break it into small florets (don’t bother to remove the stalk – it only adds to the flavor). Set aside. Melt the butter gently in a saucepan (large enough to hold all of your ingredients) 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, to allow the flavours 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 unto warm bowls, serve topped with chopped parsley and Pickled pear relish.

Serves four.


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