Creating Wines of Distinction

Cauliflower and Celeriac Soup with Gorgonzola, Walnuts, Thyme and Blueberries

Ingredients

2 x heads cauliflower (each weighing between 450 g and 500 g)

250 g celeriac (alternatively celery)

1 litre full cream milk

150 g butter, in small cubes at fridge temperature

150 ml full cream milk

100 g crema cremona gorgonzola

50 g raw walnuts (crushed)

50 g frozen blueberries

10 g thyme leaves

salt to taste

Method

  1. Slice cauliflower and celeriac thinly and place in a thick-based pot.
  2. Cover with milk and bring to the boil.
  3. Simmer until soft, no longer, as the cauliflower will brown and the taste will dull.
  4. Blend until smooth and set aside until serving.

To Serve

  1. Bring the cauliflower and celeriac soup to the boil, thinning it down with milk.
  2. Add the cold butter gradually while whisking.
  3. Season with salt to taste.
  4. Pour into hot soup bowls, top with the gorgonzola, crushed raw walnuts, blueberries, thyme leaves and serve.

Serves 6

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1 Comment

  1. Karen says:
    April 10, 2020 at 22:42

    My husband and I had this soup when we visited Creation in 2018, and I still think about it!!! I'm so glad the recipe is online - I'm going to make it soon. Thank you!!!

    Reply

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