CAULIFLOWER, POTATO AND BLUE CHEESE SOUP

Cauliflower, Potato and Blue Cheese Soup image

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.

Provided by The Normans

Categories Cheese

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 10

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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)

Steps:

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.

Nutrition Facts : Calories 2111.1, Fat 52.3, SaturatedFat 20.9, Cholesterol 80.8, Sodium 3041.6, Carbohydrate 347.8, Fiber 129.5, Sugar 129.8, Protein 143.9