Cauliflower and Mushroom Puree Soup with Gorgonzola Cheese and Bacon
Soups • World
Description
Toast the nuts in a dry skillet, meaning without oil. They need to be stirred constantly with a wooden spatula to prevent burning!
Ingredients
- Morels 10 oz
- Cauliflower 10 oz
- Olive Oil 4 tablespoons
- Chicken Broth 40 fl oz
- Salt 1½ teaspoons
- Smoked salt ½ teaspoon
- Garlic 3 cloves
- Goat cheese 0 oz
- Bacon 9 pieces
- Toasted Sesame to taste
Step-by-Step Guide
Step 1
Heat the olive oil and sauté the mushrooms for about 3 minutes, stirring occasionally. Add the smoked paprika and cook for another 2–3 minutes.
Step 2
Pour the broth over the mushrooms and bring to a boil.
Step 3
Add the chopped cauliflower, salt, and bring to a boil again.
Step 4
Reduce the heat to medium and cook for 15–20 minutes. The cauliflower should become soft (a knife should easily pass through it).
Step 5
Once the cauliflower is cooked, turn off the heat, press the garlic into the soup, and leave it on the stove.
Step 6
Fry the bacon in a dry skillet, let it cool slightly, and cut all slices into small pieces. If you want to make a nice presentation, you can leave one slice per serving for decoration.
Step 7
Blend the soup until smooth, pour it into bowls, sprinkle with bacon and a small amount of crumbled Gorgonzola cheese, and toasted pine nuts if desired. The cheese pieces should be as small as possible, in the form of crumbs.
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