Cauliflower, Jerusalem Artichoke & Blue Cheese Soup with Confit Leek

Jessie Spiby, My Grandma Ben


Confit Leek

1-2 medium leeks, thinly sliced, white and green parts
1-2 cups Mount Zero Frantoio Extra Virgin Olive Oil
2 tsp Mount Zero Pink Lake Salt

Cauliflower Soup

2 tablespoons olive oil
¼ cup butter
1 brown onion, coarsely chopped
1 garlic clove, crushed
1/2 cup (125ml) dry white wine
1 large cauliflower
500g Jerusalem artichoke, peeled, coarsely chopped
4 cups water
1/2 cup (125ml) cream
80g blue cheese, crumbled

Jerusalem Artichoke Chips
Oil for frying
1/2 Jerusalem artichoke, thinly sliced for chips

To Serve

Mount Zero Frantoio Extra Virgin Olive Oil, extra, to serve


Cauliflower Soup

Heat 1 tbs of the oil and butter in a large saucepan over medium heat. Add the onion and cook, stirring, for 5 mins or until onion softens. Add the garlic and cook until aromatic, then add the wine. Let it bubble away until the liquid has reduced by half.

Roughly chop your cauliflower leaves and all – no waste here. Add the chopped Jerusalem artichoke, cream and water. Bring to the boil. Reduce heat to medium-low and cook, stirring occasionally, until vegetables are very tender around 25 minutes. Once the veggies are tender add the blue cheese if using. Allow it to melt through the soup, then set aside to cool slightly before blitz with a stab blender or blender until super smooth. Add more water if the soup is too thick, season to taste. 

Confit Leek

Begin the confit leek while the soup is on the go. Heat the olive oil on medium heat in a deep saucepan. Add the leeks and season with a little salt and pepper. Cook the leek until the edges begin to turn brown, stirring occasionally for approximately bout 15 minutes. The lower heat will allow the sweetness to develop so don’t be tempted to turn up the heat!

Jerusalem Artichoke Chips

While the soup and leeks are cooking, heat the frying oil in a small frying pan over medium-high heat to fry off the chips. Add the Jerusalem artichoke in batches, cook until crisp and they have turned a caramel colour. Drain on a paper towel to keep crispy.

To Serve

Serve soup in bowls, drizzle with confit leek and sprinkle artichoke chips. Finish with a good lug of Mount Zero olive oil and serve with crusty sourdough.

Jessie Spiby
Perhaps you’re scarred from childhood memories of overcooked and flavourless cauliflower, or watery cauliflower cheese. But before you turn your nose up at ‘old mate’ cauliflower, I urge you to give this recipe a go. Cauliflower is a versatile beast, from silky smooth purees and gratins oozing with creamy cheesy goodness, the humble cauliflower will be your new best friend when it’s been given this luxe soup treatment. This recipe uses the whole cauliflower, leaves and all, as well as the whole leek to minimise waste and maximise flavour. The addition of the artichoke and blue cheese is optional, but for those wanting to take their soup to the next level, I suggest giving them a whirl. Super simple, quick and no fuss, this recipe will easily become a staple winter warmer in your kitchen.

Recipe Ingredients from the Mount Zero Range