Cauliflower Soup with Roquefort Cheese
Soups • Italian
Description
Cauliflower Soup with Roquefort Cheese
Ingredients
- Cauliflower 20 oz
- Bay leaf 3 pieces
- Butter 0 oz
- Roquefort cheese 0 oz
- Onion 1 piece
- Celery stalk 2 pieces
- Leek 1 piece
- Potato 5 oz
- Sour Cream 2 tablespoons
- Salt to taste
- Ground Black Pepper to taste
- Chives 1 tablespoon
Step-by-Step Guide
Step 1
Divide the cauliflower into small florets, pour in 1.5 liters of water, and boil over medium heat for 20 minutes.
Step 2
In a second large pot, melt the butter, add the onion, celery, leek, and potato, cover with a lid, and let it sit for 15–20 minutes.
Step 3
Strain the broth into the pot with the vegetables, leaving the bay leaves (discard the rest). Add the cauliflower and simmer for 25 minutes over low heat.
Step 4
Place the contents into a food processor/blender (remove the bay leaves beforehand) and blend until smooth. Pour the soup back into the pot, add the sour cream and cheese, and stir until the cheese melts.
Step 5
Serve in warmed bowls, garnished with chives.
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