Cauliflower and Blue Cheese Soup
4 servings
45 minutes
Cauliflower and blue cheese puree soup is a refined dish of Italian cuisine that combines the tenderness of vegetables with the spiciness of noble cheese. Cauliflower gives the soup a velvety texture, while blue cheese adds a rich aroma and sharp taste. This soup is made on vegetable broth, which adds depth to the flavor, and butter adds softness. It is ideal as a warming dish in cold weather or as an exquisite dinner. Served with cauliflower florets and fresh herbs that highlight its natural taste. A magnificent choice for culinary experiment lovers!
1
For vegetable broth, add bay leaf, one onion, carrot, leek, parsley, celery, black pepper, and clove to water. Bring to a boil over medium heat, reduce heat and cook for 15-20 minutes. Strain the broth and return it to the heat in a clean pot.
- Water: 1 l
- Bay leaf: 1 piece
- Onion: 2 pieces
- Carrot: 0.5 piece
- Leek: 0.5 piece
- Parsley: 0.3 bunch
- Celery: 1 piece
- Black peppercorns: 5 piece
- Cloves: 3 pieces
2
Heat butter and vegetable oil in a pan, add the remaining chopped onion and sauté until translucent. Add minced garlic and cauliflower, cook for a few more minutes. Pour in hot broth, cover, and simmer on low heat for 15 minutes. Let it cool slightly, then puree until smooth, reserving some florets for garnish.
- Butter: 1 tablespoon
- Olive oil: 1 tablespoon
- Onion: 2 pieces
- Garlic: 2 cloves
- Cauliflower: 500 g
- Water: 1 l
3
Return the soup to low heat, add the crumbled blue cheese, and stir until it dissolves. Pour the soup into bowls and garnish with remaining florets and fresh herbs.
- Blue cheese: 70 g
- Cauliflower: 500 g
- Parsley: 0.3 bunch
