Cauliflower and Blue Cheese Soup

⏳ Time

45 minutes

🥕 Ingredients

🍽️ Servings

Description

Do not salt the broth, otherwise the soup will be too salty after adding the cheese! The cheese should be added in small portions, tasting after each addition. As soon as you feel that a balance has been achieved between the strong aroma of the cheese and the delicate flavor — the soup is ready!

Ingredients

Water - 1 qt
Onion - 2 pieces
Bay leaf - 1 piece
Leek - ½ piece
Carrot - ½ piece
Parsley - ¼ bunch
Celery salt - 1 piece
Green peppercorns - 5 pieces
Cauliflower - 17.6 oz
Ground clove - 3 pieces
Butter - 1 tablespoon
Olive Oil - 1 tablespoon
Garlic - 2 cloves
Blue Cheese - 2.5 oz
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

For the vegetable broth, place the bay leaf, one onion, carrot, leek, parsley, celery, black pepper, and cloves into the water. Bring to a boil over medium heat, reduce the heat, and cook for 15-20 minutes. Strain the broth and return it to the heat in a clean pot.

Step 2

Heat the butter and olive oil in a pan, add the remaining chopped onion, and sauté until translucent. Add the minced garlic and cauliflower, and cook for a few more minutes. Pour in the hot broth, cover, and simmer for 15 minutes. Allow to cool slightly, then puree until smooth, reserving a few florets for garnish.

Step 3

Return the soup to low heat, add the crumbled blue cheese, and stir until melted. Ladle the soup into bowls, garnish with the reserved florets and fresh herbs.