Cauliflower Soup With Dolcelatte

1. 1

   Trim the cauliflower, discarding outer stems so you retain just the florets.

2. 2

   Melt butter in a large pan, add the shallots and cook until transparent.

3. 3

   Then add the garlic, thyme and cauliflower and cook for a few minutes, stirring occasionally.

4. 4

   Season with salt and white pepper, add the chicken stock, cover and simmer gently for 15 minutes.

5. 5

   Crumble the Dolcelatte into the soup, add the cream and then puree in a blender.

6. 6

   Return to pan, adjust seasoning and serve with a dollop of Spiced Pear Relish on top.

* Per serving · 4 servings · Values may vary.

No additional tips available.