A very tasty and smooth cream that can be served either as a side with beef or poultry for example or as a soup, depending on how much cooking water you add. A perfect dish for cheese lovers.
There are two tricks in this recipe so that makes a smooth and creamy texture, with a wonderful combination of flavors (cauliflower, pear and French Fourme d’Ambert blue cheese):
Cauliflower is added in two times, the first half at the beginning, the remaining half-way of the cooking process, remaining then almost uncooked. Once mixed, it becomes creamy and smooth, without adding any cream nor milk. This is a trick from my brother living in San-Francisco.
Both Cauliflower and blue cheese are very characteristic. Pear’s sweetness makes a subtitle flavor balance.
The blue cheese used in this recipe is the French Fourme d’Ambert. A.O.C. Fourme d’Ambert is made from raw cow’s milk although pasteurized versions are also available now. It has the French A.O.C. label, which means is a name-controlled cheese. Fourme d’Ambert is produced in the Auvergne region of south central France. The paste is white to straw-colored, with thick pockets of blue throughout the interior paste underneath the rind. It’s not as strong, sticky or sharp as the well-known Roquefort. Fourme d’Ambert is shaped during production by a wooden mold (“fourme”) into 5 lb. cylinders and is typically aged from 1 to 5 months.
The recommended blue cheese in this recipe is Fourme d’Ambert. You might want to replace it by Bleu d’Auvergne or the English Stilton. If you choose Roquefort, reduce the quantity of cheese otherwise it’ll be too strong !
I’ve created this recipe for French Cheeseday cheese festival held in Paris on February 20th, 2017. And for it’s second edition, this very nice cheese festival moves or America with the Cheese week on February 21 – 26, 2017. See using this link all the events in New York, in Philadelphia and in California. A great way to taste and discover cheeses and recipes using cheese (such as onion soup au gratin, Croque Monsieur or Croque Madame, Omelette with Gruyère, Goat cheese salad, gougères, soufflé…).
Creamy Cauliflower Soup with Pear and Blue Cheese
A very tasty and smooth cream that can be served either as a side with beef or poultry or as a soup, A perfect dish for cheese lovers. Fry shallots, cook with pears and cauliflower added in two stages in water. Blend adding cheese.
100 to 120grblue cheese + some small pieces for servingFourme d’Ambert
6shallotsabout 150 gr peeled
Start by peeling and dicing shallots. In a large saucepan, melt butter and cook shallots until soften, for about 5 minutes.
Meanwhile peel, core and roughly chop pears. Prepare cauliflower by cutting it into florets. Separate florets in two equal parts, keeping a few small florets for dressing.
When shallots are soft, boil water in a kettle. In the saucepan add pears, half of the cauliflower and 750 ml water. Bring to a boil and let it simmer. After 10 minutes add the remaining cauliflower and cook for another 10 minutes.
Then remove from the gas, add 100 to 120 gr of Fourme d’Ambert blue cheese cut into small pieces and mix with a blender.
Two tricks : 1/ if you’re afraid the blue cheese might be too strong, add blue cheese little by little and adjust according to your taste. 2/ remove some of the cooking water and add it back gradually according to the desired texture, more liquid as soup, more dense for a side, a bit like a potatoes purée.
Dress according to your taste, for example as on the picture sprinkling small pieces of blue cheese and raw cauliflower florets.
Bonjour! Welcome in My Parisian Kitchen I share here quick and easy French homecooking recipes and more traditionnal or festive ones. And give you information on French gastronomy and art de vivre to tell you stories behing French dishes and traditions.
Click on the different category headings to find out more. You can also change some of your preferences. Note that blocking some types of cookies may impact your experience on our websites and the services we are able to offer.
Essential Website Cookies
These cookies are strictly necessary to provide you with services available through our website and to use some of its features.
Because these cookies are strictly necessary to deliver the website, you cannot refuse them without impacting how our site functions. You can block or delete them by changing your browser settings and force blocking all cookies on this website.
Google Analytics Cookies
These cookies collect information that is used either in aggregate form to help us understand how our website is being used or how effective our marketing campaigns are, or to help us customize our website and application for you in order to enhance your experience.
If you do not want that we track your visist to our site you can disable tracking in your browser here:
Other external services
We also use different external services like Google Webfonts, Google Maps and external Video providers. Since these providers may collect personal data like your IP address we allow you to block them here. Please be aware that this might heavily reduce the functionality and appearance of our site. Changes will take effect once you reload the page.
Google Webfont Settings:
Google Map Settings:
Vimeo and Youtube video embeds: