Cauliflower Soup with Gorgonzola Cheese
Lorenza Ávila
A delicious creamy cauliflower soup with blue cheese for a cold day.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • 1 cauliflower , cut into pieces
  • 1 tablespoon oil
  • 1 onion, chopped
  • 2 cloves garlic, finely chopped
  • 1 leek, chopped
  • sprigs celery, chopped
  • 1 potato , cut into small pieces
  • 2 cups chicken broth
  • 1/4 cups sherry
  • 2 teaspoons pepper
  • 1 teaspoon salt
  • 1/2 cups whipping cream
  • 85 grams gorgonzola cheese, or blue cheese
  • 1/4 cups parsley , finely chopped
Preparation
45 mins
0 mins
Low
  • Heat the oil in a large pot over medium heat. Add the onion, garlic, leek, and celery. Cook until soft, about 5 minutes. Add the potato, chicken broth, cauliflower florets, and sherry.
  • Wait for it to boil and then lower the heat a bit, stirring occasionally until the potatoes and cauliflower are tender.
  • Put everything in a blender and puree.
  • Return the soup to the pot and add the milk, cream, and blue cheese. Season with salt and pepper and stir well.
  • Serve with a bit of gorgonzola cheese in the center and chopped parsley.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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