Cauliflower Soup with Dolcelatte and a Pear Relish

This recipe, from Skye Gyngell of Surrey's Petersham Nursery, uses the principles of vegetable soup to create a stunning dish. This appears in Soup Kitchen (Collins; £17.99).

  • Preparation time: 25 minutes
  • Cooking time: 30 minutes
  • Total time: 55 minutes 55 minutes

Serves: 4 - 6


  • 1 large cauliflower (about 1.2kg)
  • 2 shallots, finely sliced
  • 1 garlic clove, finely chopped
  • 4 sprigs thyme, plus extra to garnish
  • Salt and white pepper
  • 900ml chicken stock
  • 200g Dolcelatte cheese, cubed
  • 120ml double cream
  • 15g unsalted butter
  • Pear Relish
  • 25g unsalted butter
  • 2 ripe pears peeled and chopped into 1cm dice
  • 1 firm eating apple, peeled and chopped into 1cm dice
  • 75ml cider
  • 75ml cider vinegar
  • 1 tbsp caster sugar
  • 3 sprigs lemon thyme


  1. Trim the cauliflower and cut into florets. Melt the butter over a gentle heat in a large pan. Add the shallots and sweat for 10 minutes. Add the cauliflower, garlic and thyme. Cook, stirring now and then, for 2 minutes. Season. Add the stock, cover, and simmer for 10-15 minutes till the cauliflower is soft. Fish out the thyme.
  2. Meanwhile, make the relish. Melt the butter in a pan over a medium heat. Add the pear and apple and cook for 2-3 minutes till they soften. Add the other ingredients and cook, uncovered, stirring often, for 25-30 minutes or until thick. Remove the thyme. Season.
  3. Add the cheese to the cauliflower, add the cream then liquidise. Return to the pan and check seasoning. Ladle into bowls, put 1 tsp relish on each, and serve, garnished with thyme.