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Cauliflower Soup with Gorgonzola and Pear Relish

October 15, 2010

Yes, it’s a fall soup, but since I’m still waiting for spring veggies in Chicago and I had a few slightly mushy pears on hand and I was dying to try this recipe and…who cares. It’s delicious! Don’t even think about skipping the relish.

Cauliflower Soup with Gorgonzola and Pear Relish

Adapted from Skye Gyngell’s A Year in My Kitchen.


1 medium cauliflower, broken into small florets
15g unsalted butter
1 medium yellow onion, finely diced
2 bay leaves
4 sprigs thyme, plus extra to garnish
Sea salt and freshly ground pepper
1L chicken stock
250g Gorgonzola
100ml heavy whipping cream
chopped parsely or fresh thyme leaves for garnish

Pear Relish
25g unsalted butter
3 T dried cranberries, soaked for 10 minutes in water to soften
3 ripe pears peeled and chopped into 1cm dice
75ml cider vinegar
2 T granulated sugar1 cinnamon stick
3 sprigs thyme


  1. Melt the butter over medium heat in a large saucepan. Add the onions and sweat for 5 minutes, until translucent. Add cauliflower, thyme, bay leaves, and a pinch of salt. Cook, stirring now and then, for 2 minutes. Add the stock, cover, and simmer for 15-20 minutes, until the cauliflower is soft.
  2. Meanwhile, make the relish. Melt the butter in a pan over medium heat. Add the pears and cook for 3-5 minutes until they soften. Add the other ingredients and cook, uncovered, stirring often, for 15-20 minutes, until thick and glossy. Remove the thyme. Season with sea salt and black pepper.
  3. Fish out the thyme and bay leaves from the caulifower pot. Add the gorgonzola and cream. Pour into a blender and whiz until smooth. (Or use a hand blender.) Season with salt and pepper.
  4. Ladle soup into shallow bowls. Spoon a generous tablespoon of relish into the center and sprinkle with thyme or parsely.


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