Velvety cauliflower soup with guanciale and blue cheese

How Maurice does it

1. 1

   Heat olive oil in a large wok or pan over medium-high heat. Add cauliflower chunks and garlic cloves, sear for about 4 minutes until lightly browned.

2. 2

   Pour in white wine and let it evaporate slightly. Add enough water to just cover the cauliflower (about 600 ml). Bring to a simmer and cook gently for 12 minutes.

3. 3

   Meanwhile, in a separate saucepan, fry guanciale over medium heat until it starts to render. Add chopped onion partway through and cook together for about 10 minutes total, until onion is soft and guanciale is crisp.

4. 4

   Stir the guanciale and onion mixture into the cauliflower pot. Add a little more water if needed and simmer for another 10 minutes until cauliflower is very soft.

5. 5

   Blend the soup until completely smooth using an immersion blender. Pass through a fine-mesh sieve into a clean pot or measuring cup for a velvety texture.

6. 6

   Transfer strained soup to a small saucepan. Stir in blue cheese and cream over low heat until cheese melts and soup is hot. Add lemon juice if using.

7. 7

   Ladle into bowls, garnish with fresh chopped parsley, and serve immediately.