Cooking time: Less than 60 minutes
Makes 2 litres
1 medium onion (150g), chopped coarsely
1 medium cauliflower, (1.2kg), chopped coarsely
2 teaspoons madras curry powder
1 litre (4 cups) chicken stock
2 cups (500ml) water
½ cup (125ml) cream
salt and pepper, to taste
chives, to serve
sour cream, to serve
Blue Cheese, - Costello or similar
Heat butter in large saucepan. Cook onion and cauliflower until softened and translucent. Add curry powder and cook 30 seconds or until fragrant.
Add stock; simmer, covered 10 minutes or until cauliflower is soft. Using a stick blender or goblet blender; blend soup until smooth. Add water to thin soup as desired. Place over gentle heat to warm through if necessary. Add roughly chopped blue cheese - Costello or similar.
Stir in cream. Serve immediately with snipped chives and a dollop of sour cream, if desired.
*note! I would also delete the curry powder, add garlic, and a dollop of mustard to taste. Nom nom.