Cauliflower Soup with Dumplings and Blue Cheese
⏳ Time
2 hours 5 minutes
🥕 Ingredients
15
🍽️ Servings
4
Description
Blue cheese can be substituted with any other variety of blue cheese (Roquefort, Gorgonzola, etc.).
Ingredients
- Cauliflower - 17.6 oz
- Bay leaves - 2 pieces
- Salt - 1 teaspoon
- Butter - 3 tablespoons
- Onion - 1 piece
- Celery stalks - 3 pieces
- Potatoes - 2 pieces
- Blue Cheese - 3.5 oz
- Freshly ground black pepper - ½ teaspoon
- Parsley - 3 sprigs
- Chicken Egg - 1 piece
- Milk - 5 fl oz
- Wheat Flour - 1½ cups
- Baking Powder - 1 teaspoon
- Coarse Salt - ½ teaspoon
Step by Step guide
Step 1
Divide the cauliflower into florets, place in a pot with 1.5 liters of boiling bottled water, add bay leaves and salt, and cook for 10 minutes.
Step 2
In a large deep skillet, melt the butter, add finely chopped onion, celery stalks, potatoes, and sauté the vegetables under a lid for 15 minutes. Then add the cauliflower to the skillet and pour in the broth, remove the bay leaves. Stir and cook for another 5-10 minutes until all the vegetables are soft.
Step 3
Place the contents in a blender and blend until smooth. Pour the thick soup back into the pot, set over low heat, add the crumbled blue cheese, and stir until the soup is heated through and the cheese is melted. Season with black pepper.
Step 4
To prepare the dumplings: lightly beat the egg with the milk, add the flour mixed with baking powder, butter, and salt. Mix until smooth.
Step 5
Bring water to a boil in a pot and drop spoonfuls of the dough into it. Cook covered over low heat for about 5 minutes. The dumplings will float to the surface when done. Use a slotted spoon to transfer them to a colander, and before adding them to the soup, coat the warm dumplings with butter.
Step 6
Add the dumplings to the soup, garnish with pieces of cheese and parsley leaves.
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