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.