Cauliflower Soup with Stilton and Caramelized Pear Chutney - Edible Santa Barbara and Wine Country

Name: Cauliflower Soup with Stilton and Caramelized Pear Chutney - Edible Santa Barbara and Wine Country
Total time: 80 min
Ingredients: Olive oil; 1 tablespoon butter; 2 medium-sized onions (peeled and finely chopped); 4 shallots (peeled and finely chopped); 4-6 sprigs thyme; 2 heads cauliflower (leaves trimmed away, florets separated and roughly chopped); 1 bay leaf; 8 cups vegetable stock (or chicken stock); Salt and pepper; 6 ounces Stilton (or other type of blue cheese); 4 tablespoons crème fraîche; ⅓ cup golden raisins; 1 pinch saffron; 2 tablespoons butter; 3 pears (cored, peeled, and chopped); ¼ cup apple cider; 2 tablespoons sugar; 3 sprigs lemon thyme; Zest of 1 lemon; 1 cinnamon stick; Coarse sea salt and pepper

ediblesantabarbara.com

Creamy cauliflower soup with Stilton cheese, topped with caramelized pear chutney. A perfect balance of savory and sweet flavors.

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Ingredients

Olive oil
1 tablespoon butter
2 medium-sized onions (peeled and finely chopped)
4 shallots (peeled and finely chopped)
4-6 sprigs thyme
2 heads cauliflower (leaves trimmed away, florets separated and roughly chopped)
1 bay leaf
8 cups vegetable stock (or chicken stock)
Salt and pepper
6 ounces Stilton (or other type of blue cheese)
4 tablespoons crème fraîche
⅓ cup golden raisins
1 pinch saffron
2 tablespoons butter
3 pears (cored, peeled, and chopped)
¼ cup apple cider
2 tablespoons sugar
3 sprigs lemon thyme
Zest of 1 lemon
1 cinnamon stick
Coarse sea salt and pepper