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Quite an unusual-sounding soup, but a winner, nonetheless. If you do not like blue cheese, you can omit it but it would be rather a pity. You can try some grated smoked cheese or Gruyere cheese, but nothing will give it the punch that blue cheese does. Mind you, we find that many of our friends and family like it without any cheese! So you decide.

Cauliflower & Pear Soup with Blue Cheese & Bacon


  • 1 litre prepared vegetable or chicken stock
  • 3 fresh and ripe pears
  • 1 large potato, peeled and cubed
  • 1 kg cauliflower florets
  • 250 ml sour cream
  • salt and freshly-milled black pepper
  • 100 g blue cheese, broken into small cubes
  • 6 - 8 rashers of streaky bacon, crisply grilled and crumbled

Chef's hint: A little lemon juice in the stock will ensure a paler soup. And, if you freeze your blue cheese, it will be much easier to cut the (frozen) cheese into small cubes. Trying to do it while fresh and creamy is rather difficult…


Bring the stock to a boil and while that’s happening, peel, core and slice the pears. Add them to the stock immediately to prevent discolouring. Then add the potato and cauliflower. Reduce heat, cover and simmer for 20 minutes or until the potato is tender.

Blend or process the soup until smooth. Return the soup to saucepan and reheat gently and now stir in the cream and season to taste.

To serve, pour the soup in bowls and pass around little bowls of blue cheese and bacon bits to sprinkle on top.

Serves 6 – 8