Cauliflower and pear soup with blue cheese and hazelnut and parsley topping
If I do not like anything, then it's the bad weather. The cold is great, the sun is great, but if it rains in twine all day, that's not great. Actually, autumn is one of my favorite seasons. Colorful leaves on the trees, cold, fresh air - that's fantastic! But now, after the beautiful golden October, the time is beginning to rain in which dogs and cats are raining. And you really only want to hide at home. I unwrapped the woolen socks and turned up the heating and all I wanted to do was eat warm soup ... For example, this delicious cauliflower-pear soup !
The soup I've brought today is a bit unusual: cauliflower and pear soup? Exactly! I discovered it for the first time in a free customer magazine of the English supermarket chain Waitrose and I would like to try it out ever since. I was a bit skeptical because of the individual components, but also curious at the same time. Pear and blue cheese goes well together, but cauliflower? Compared to the original recipe, I also wanted to take hearty hazelnuts and parsley with me to give the soup a tasty topping.
Cauliflower Pears Soup is made quickly and does not have to be cooked long. So it is also good for after work, if it has to go fast. I just took the leftovers to the office and warmed up for lunch in the microwave - that too works very well. Pear and cauliflower are first cooked in vegetable stock in the pot, later I added them in Thermomix only blue cheese and sour cream and finely pureed.Peel the pears and cut into pieces. Divide the cauliflower into individual florets and wash.
Heat some butter in a large saucepan and sauté the shallots at medium temperature. Add the pear pieces and the cauliflower and fry all around. Add the vegetable stock, bring everything to a boil and simmer gently for about 20 minutes until pears and cauliflower are cooked.
In the meantime, roast the hazelnut kernels in a frying pan at medium temperature for a few minutes until fragrant. Put directly on the pan on a dishcloth and rub between your hands until the skins come off. Pluck the parsley leaves from the stems and place them together with the nut kernels in a multi-chopper or chop them too finely with a sharp knife. Season with a little salt and set aside.
Remove the soup from the heat and add the blue cheese and sour cream. Transfer the pot content to the Thermomix or a blender and puree it smoothly. Or puree in the pot with a hand blender. Season with salt and pepper. Spread the soup in deep plates and sprinkle with some hazelnut parsley topping.
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