Cauliflower soup with Roquefort cheese
4 servings
30 minutes
Cauliflower soup with Roquefort cheese is a refined dish of Italian cuisine, combining the tenderness of cauliflower puree with the spicy flavor of blue cheese. This recipe is rooted in Mediterranean culinary traditions, where fresh vegetables and aromatic cheeses play a key role. The velvety texture of the soup is achieved by finely chopping the vegetables and slowly sautéing them in butter. Bay leaf adds a subtle spicy note, while Roquefort provides a characteristic salty taste with hints of noble mold. Sour cream adds a light tanginess, balancing the richness of the dish. This soup is perfect for cozy dinners and is served warm, garnished with fresh chives.
1
Divide the cauliflower into small florets, pour in 1.5 liters of water, and boil over medium heat for 20 minutes.
- Cauliflower: 570 g
- Bay leaf: 3 pieces
2
In a 2nd large pot, melt the butter, add onion, celery, leek, and potato, cover with a lid, and let it sit for 15-20 minutes.
- Butter: 25 g
- Onion: 1 piece
- Celery stalk: 2 pieces
- Leek: 1 piece
- Potato: 110 g
3
Strain the broth into a pot with vegetables, leaving the bay leaf (the rest can be discarded). Add cauliflower and simmer for 25 minutes on low heat.
- Cauliflower: 570 g
- Bay leaf: 3 pieces
4
Place the contents in a food processor/blender (remove bay leaves beforehand) and blend until smooth. Pour the soup back into the pot, add sour cream and cheese, and stir until the cheese melts.
- Sour cream: 2 tablespoons
- Roquefort cheese: 50 g
5
Serve in warmed plates sprinkled with chives.
- Chives: 1 tablespoon
- Salt: to taste
- Ground black pepper: to taste
