Cream soup of cauliflower and champignons with dorblu cheese and bacon
3 servings
60 minutes
Cauliflower and mushroom puree soup with Dorblu cheese and bacon is a gourmet dish that combines the tenderness of vegetables, the richness of mushrooms, and the spiciness of blue cheese. Its velvety texture pairs perfectly with crispy bacon pieces, creating a harmonious balance of flavors. The recipes for such soups originate from Europe, where creamy soups have long gained popularity for their sophistication and comfort. Dorblu cheese adds a noble sharpness to the dish, while the addition of smoked paprika highlights its depth. This soup is perfect for a cozy dinner on a cool day, warming you with its rich flavor. The finishing touch – pine nuts – adds a delicate nutty note. The dish can be served as a standalone option or paired with fresh crusty bread or baguette.
1
Heat olive oil and sauté the mushrooms for 3 minutes, stirring occasionally. Add smoked paprika and fry for another 2-3 minutes.
- Olive oil: 4 tablespoons
- Button mushrooms: 300 g
- Smoked paprika (pimenton): 0.5 teaspoon
2
Pour the mushrooms with broth and bring to a boil.
- Vegetable broth: 1250 ml
3
Add chopped cabbage, salt, and bring to a boil.
- Cauliflower: 300 g
- Salt: 1.5 teaspoon
4
Reduce the heat to medium and cook for 15-20 minutes. The cabbage should be soft (a knife should easily pass through it).
5
When the cabbage is cooked, turn off the heat, squeeze garlic through a press into it, and leave it on the stove.
- Garlic: 3 cloves
6
Fry the bacon in a dry pan, let it cool slightly, and cut all slices into small pieces. If you want to present it nicely, you can leave one slice per serving for decoration.
- Bacon: 9 pieces
7
Blend the soup, pour it into bowls, sprinkle with bacon and a small amount of crumbled Dorblu cheese, and optionally with fried pine nuts. The cheese pieces should be as small as possible.
- Bacon: 9 pieces
- Dorblu cheese: 20 g
- Toasted pine nuts: to taste