Creamy Cauliflower Soup with Dumplings and Blue Cheese
4 servings
125 minutes
Cauliflower puree soup with dumplings and blue cheese is a harmony of tenderness and rich flavor. Its roots trace back to European cuisine, where pureed soups are valued for their velvety texture and warming properties. The delicate cauliflower complemented by creamy Dorblu creates a refined combination of creamy taste with a hint of blue cheese's mild spiciness. Dumplings add heartiness and pleasant lightness to the soup, while fresh parsley brings a touch of freshness. This soup is perfect for a cozy dinner when you want to warm up and enjoy the richness of flavors. The dish can be served on its own or complemented with crispy croutons or a glass of white wine to highlight its delicate and exquisite character.
1
Divide the cauliflower into florets, place in a pot with 1.5 liters of boiling bottled water, add bay leaf and salt, and boil for 10 minutes.
- Cauliflower: 500 g
- Bay leaf: 2 pieces
- Salt: 1 teaspoon
2
In a large deep skillet, melt the butter, add finely chopped onion, celery stalks, potatoes and simmer the vegetables covered for 15 minutes. Then add the cauliflower to the skillet and pour in the broth, remove the bay leaf. Stir and cook for another 5-10 minutes until all the vegetables are soft.
- Butter: 3 tablespoons
- Onion: 1 piece
- Celery stalk: 3 pieces
- Potato: 2 pieces
3
Place the contents in a blender and blend until smooth. Pour the resulting thick soup back into the pot, set on low heat, add crumbled blue cheese and stir until the soup is heated and the cheese melts. Season with black pepper.
- Dorblu cheese: 100 g
- Freshly ground black pepper: 0.5 teaspoon
4
Preparing dumplings: lightly beat the egg with milk, add flour mixed with baking powder, oil, and salt. Mix until homogeneous.
- Chicken egg: 1 piece
- Milk: 150 ml
- Wheat flour: 1.5 glass
- Baking powder: 1 teaspoon
- Coarse salt: 0.5 teaspoon
5
Bring water to a boil in a pot and drop the dough in with a teaspoon. Cook covered on low heat for about 5 minutes. The dumplings will float to the surface when ready. Use a slotted spoon to transfer them to a strainer, and before adding them to the soup, coat the warm dumplings with butter.
- Coarse salt: 0.5 teaspoon
- Butter: 3 tablespoons
6
Add dumplings to the soup, garnish with cheese pieces and parsley leaves.
- Parsley: 3 sprigs
- Dorblu cheese: 100 g