Cauliflower, Potato and Blue Cheese Soup

Name: Cauliflower, Potato and Blue Cheese Soup
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4-6 serving(s)
Ingredients: 2 tablespoons olive oil; 4 sprigs oregano; 1 brown onion, chopped; 3 garlic cloves, crushed; 900 g cauliflower, trimmed and roughly chopped; 250 g potatoes, peeled and chopped; 1 1/2 liters chicken stock; 160 g blue cheese; sea salt and black pepper; 1 cup single cream (pouring)

Submitted by The Normans

"Another delicious recipe from Donna Hay magazine. We had oregano paste, rather than fresh, so we just added some paste to the soup rather than cooking the sprigs."

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Ready In:: 50mins
Ingredients:: 10
Serves:: 4-6

ingredients

2 tablespoons olive oil
4 sprigs oregano
1 brown onion, chopped
3 garlic cloves, crushed
900 g cauliflower, trimmed and roughly chopped
250 g potatoes, peeled and chopped
1 ¹⁄₂ liters chicken stock
160 g blue cheese
sea salt and black pepper
1 cup single cream (pouring)

directions

Heat the oil in a medium suacepan over medium heat. Add the oregano sprigs and cook for 1-2 mins or until crisp. Set aside.
Add the onion and garlic and cook for 3-4 mins, or until golden.
Add the cauliflower and potato and cook, stirring, for a further 2 minutes.
Add the stock, increase heat to high and bring to the boil. Cook for 18-20 mins or until potato and califlower are tender.
Add half the cheese, salt and pepper and, using a hand blender, process until smooth.
Stir through the cream. Top with the oregano and remaining cheese to serve.

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RECIPE SUBMITTED BY

KingstonNormans

Australia

<p>Contented folk from a small city who love each other more than the food they eat - but love tempting each other with different finds from food sites/magazines/stories and the like.</p> 8726073"

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