Cauliflower and Mushroom Puree Soup with Gorgonzola Cheese and Bacon

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Toast the nuts in a dry skillet, meaning without oil. They need to be stirred constantly with a wooden spatula to prevent burning!

Ingredients

Morels - 10.6 oz
Cauliflower - 10.6 oz
Olive Oil - 4 tablespoons
Chicken Broth - 42 fl oz
Salt - 1½ teaspoons
Smoked salt - ½ teaspoon
Garlic - 3 cloves
Goat cheese - 0.7 oz
Bacon - 9 pieces
Toasted Sesame - to taste

Step by Step guide

Step 1

Heat the olive oil and sauté the mushrooms for about 3 minutes, stirring occasionally. Add the smoked paprika and cook for another 2–3 minutes.

Step 2

Pour the broth over the mushrooms and bring to a boil.

Step 3

Add the chopped cauliflower, salt, and bring to a boil again.

Step 4

Reduce the heat to medium and cook for 15–20 minutes. The cauliflower should become soft (a knife should easily pass through it).

Step 5

Once the cauliflower is cooked, turn off the heat, press the garlic into the soup, and leave it on the stove.

Step 6

Fry the bacon in a dry skillet, let it cool slightly, and cut all slices into small pieces. If you want to make a nice presentation, you can leave one slice per serving for decoration.

Step 7

Blend the soup until smooth, pour it into bowls, sprinkle with bacon and a small amount of crumbled Gorgonzola cheese, and toasted pine nuts if desired. The cheese pieces should be as small as possible, in the form of crumbs.