Take advantage of seasonal produce and make this creamy cauliflower, pear and blue cheese soup.
- Preheat oven to 180C. Scatter the hazelnuts over a baking tray. Bake for 10 mins or until toasted. Set aside to cool. Rub hazelnuts in a clean tea towel to remove the skins. Coarsely chop.
- Meanwhile, heat 1 tbs of the oil in a large saucepan over medium heat. Add the onion and cook, stirring, for 5 mins or until onion softens. Add the garlic and fennel seeds and cook for 1 min or until aromatic. Add the wine and cook for 5 mins or until reduced by half.
- Add cauliflower, chopped pear, potato, stock and 2 cups (500ml) water. Bring to the boil. Reduce heat to medium-low. Cook, stirring occasionally, for 25 mins or until vegetables are very tender. Set aside to cool slightly.
- While the cauliflower mixture is cooking, heat remaining oil in a small frying pan over medium-high heat. Add the sage leaves, in batches, and cook for 30 secs each side or until crisp.
- Add sour cream and blue cheese to the cauliflower mixture. Carefully use a stick blender to blend until smooth. Season.
- Divide soup among serving bowls. Sprinkle with sage leaves, hazelnuts and extra pear. Drizzle with extra oil.
You may need it
Food Storage Container Set
Surface Utensil Holder
Cutting Board Set