Creamy Cauliflower and Blue Cheese Soup
A Delicious light and creamy soup, thick and rich with a velvety texture.
Add the blue cheese according to taste - it must be a subtle flavour to enhance the cauliflower and not to overpower it.
This recipe is quite large and should yield 3-4 litres of soup.
It freezes very well and is ideal for a starter or light main course.
Garnished with finely chopped chives, crumbed blue cheese and cream it makes an elegant starter for any dinner party - just make sure the blue cheese does not overpower the flavour.
Serve with croutons or a french baguette.
Add the blue cheese according to taste - it must be a subtle flavour to enhance the cauliflower and not to overpower it.
This recipe is quite large and should yield 3-4 litres of soup.
It freezes very well and is ideal for a starter or light main course.
Garnished with finely chopped chives, crumbed blue cheese and cream it makes an elegant starter for any dinner party - just make sure the blue cheese does not overpower the flavour.
Serve with croutons or a french baguette.
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Ingredients:
2 heads of caulilower 1 large onion, chopped 15 ml crushed garlic 60 ml butter or olive oil 1 litre water 2 - 3 chicken stock pots 1 litre full cream milk 15 ml lemon juice salt and pepper to taste 30 - 45 gr blue cheese (or more according to taste) |
Method: Wash cauliflower and break up into florets. Heat butter or oil and gently sweat the onion and garlic till soft but not browned. |
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