Ingredients
| 2 cloves | Garlic, crushed |
| 2 tsp | Olive oil |
| 1 | Onion, diced |
| 1 Tbsp | Fresh thyme |
| 1 | Potato, peeled and diced |
| 1 | Cauliflower, medium, chopped (Main) |
| 4 cups | Vegetable stock |
| 1 cup | Cream |
| 100 g | Blue cheese, crumbled (Main) |
| 1 to taste | Freshly ground black pepper |
Directions
- Heat oil in a large saucepan, saute onion, until softened. Add garlic, potato and thyme and stir-fry for 1-2 minutes. Add stock and cauliflower. Cover and simmer for about 30 minutes, until cauli is cooked.
- Puree in a blender or use a hand-held blender. When smooth, reheat and stir in the cream. Just before serving, stir in the blue cheese and black pepper.
- Great garnished with blanched cauliflorets and served with crispy parmesan croutons.