Cauliflower & Blue Cheese Soup

Cauliflower & Blue Cheese Soup

Veloute de Chou-Fleur et Roquefort – Cauliflower Soup with Roquefort Blue Cheese

The smooth silkiness of this cauliflower soup is a culinary match made in heaven when paired with the tangy saltiness of crumbled Roquefort blue cheese. You can serve the soup with any warm crusty bread, but a good-quality loaf of walnut sourdough makes for an extra special accompaniment.


  • 40 g unsalted butter
  • 1 kg cauliflower (1 small head)
  • 1 litre chicken stock
  • 100 g creme fraiche
  • 100 g Roquefort blue cheese
  • sea salt & freshly ground black pepper

To serve

  • extra virgin olive oil
  • chopped chives
  • crusty French bread or walnut sourdough

Serves 4


  1. Remove core from cauliflower and break into small florets. Melt the butter in a heavy-based saucepan over medium heat. When butter starts to foam add the cauliflower and saute 3-4 minutes — but not too long as you don’t want it to take on any colour.
  2. Add the stock and bring to the boil, reduce heat to low and simmer for 20 minutes until cauliflower is very tender. Carefully puree hot soup in until very smooth.
  3. Whisk in creme fraiche and divide into serving bowls. Crumble over Roquefort cheese and season with salt and pepper.
  4. Drizzle with a bit of olive oil and sprinkle with chives. Serve with crusty bread or walnut sourdough.


Recipe as seen in Manu’s French Bistro. Photo credit Jennifer Jenner


Comments are closed.