Camden New Journal - Recipe for Cauliflower Soup with Stilton and Pear by Clare Latimer

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The Review - FOOD AND DRINK - Cooking with CLARE
Published: 1st September 2008

Push the season forward with a rhubarb delight

Clare Latimer puts a spring in her step with two recipes using great ingredients fresh from the farmers’ market

WALKING round the a Farmers’ Market on Sunday I noticed some lovely fresh cauliflowers and also fresh gleaming stems of rhubarb so I have decided to give two recipes a go this week with these ingredients.
As we are tapping on the toes of April I am desperately trying to push the season forward as it seems that we are far behind last year.
My mimosa tree was flowering by mid January last year and this year it is still barely out. Let us hope that this last blast of cold air is the end of winter and that the warm weather will bring out the buds, get the grass to grow and then we can have some interesting fresh vegetables and lovely British cheeses from cows that have been grazing on new pastures.

Cauliflower Soup with Stilton and Pear
On its own, this could be a bit bland but with the garnish of cheese and pear it makes it into something really quite special.
It could just be a supper dish with chunks of brown bread or could be served for a smart starter to a dinner party.
Serves 4-6

Ingredients
One large cauliflower;
Knob butter;
One small onion, peeled and chopped;
One clove garlic, peeled and crushed;
Little fresh thyme, stripped from stem;
Salt and freshly ground black pepper;
900ml chicken stock;
200g Stilton, rind removed and crumbed;
120ml double cream;
One ripe pear.

Method
Trim the cauliflower and cut into florets. Melt the butter in a large saucepan gently and then add the onion and garlic.
Stir and then cook for about four minutes without browning. Add the cauliflower, thyme, seasoning and then add the stock and stir well. Bring to the boil and then simmer for about 15 minutes or until the cauliflower is soft.
Leave to cool a little. Add half the cheese and the double cream and then whizz it in a blender until really smooth.
Test the seasoning. Put it back into the saucepan and gently reheat. Peel, core and chop the pear into small pieces. Pour the soup into bowls and sprinkle over the rest of the crumbled cheese and the chopped pear.

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