Cauliflower Soup with Roquefort Cheese

Soups | Italian cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Cauliflower Soup with Roquefort Cheese

Ingredients

Cauliflower - 20.1 oz
Bay leaf - 3 pieces
Butter - 0.9 oz
Roquefort cheese - 1.8 oz
Onion - 1 piece
Celery stalk - 2 pieces
Leek - 1 piece
Potato - 3.9 oz
Sour Cream - 2 tablespoons
Salt - to taste
Ground Black Pepper - to taste
Chives - 1 tablespoon

Step by Step guide

Step 1

Divide the cauliflower into small florets, pour in 1.5 liters of water, and boil over medium heat for 20 minutes.

Step 2

In a second large pot, melt the butter, add the onion, celery, leek, and potato, cover with a lid, and let it sit for 15–20 minutes.

Step 3

Strain the broth into the pot with the vegetables, leaving the bay leaves (discard the rest). Add the cauliflower and simmer for 25 minutes over low heat.

Step 4

Place the contents into a food processor/blender (remove the bay leaves beforehand) and blend until smooth. Pour the soup back into the pot, add the sour cream and cheese, and stir until the cheese melts.