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Lorenza

Lorenza Ávila

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Recipe of Cauliflower soup with Gorgonzola cheese
Recipe

Cauliflower soup with Gorgonzola cheese

45 min
Easy
17
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A delicious creamy cauliflower soup with blue cheese for a cold day.
Learn more about Lorenza Ávila

Ingredients

6 servings
  • 1 cauliflower cut into pieces
  • 1 tablespoon of oil
  • 1 onion chopped
  • 2 cloves of garlic finely chopped
  • 1 leek chopped
  • branches of celery chopped
  • 1 potato cut chunks guys
  • 2 cups of chicken soup
  • 1/4 of Cup of sherry
  • 2 teaspoons of black pepper
  • 1 teaspoonful of Salt
  • 1/2 Cup of whipping cream
  • 85 grams of gorgonzola cheese or blue cheese
  • 1/4 of Cup of parsley finely chopped

Preparation

Heat the oil in a large pot over medium heat. Add the onion, garlic, pore and celery. Cook until they are soft, about 5 minutes. Add the potato, the chicken stock, the cauliflower and the Sherry.
Wait for it to boil and then lower the heat a little, stirring occasionally until the potatoes and cauliflower are tender.
Put everything in a blender and make 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 little gorgonzola cheese in the center and chopped parsley.

PRESENTATION

It is also rich and beautiful decorated with a few pieces of bacon in the center.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
Calories
236
kcal
12%
Carbohydrates
17.5
g
5.8%
Proteins
7.6
g
15%
Lipids
14.7
g
23%
Fiber
2.5
g
4.9%
Sugar
5.3
g
5.8%
Cholesterol
42.4
mg
14%
Esha
Rate this tip
Ratings (1)
Carla Cristina Cruz
23/03/2017 11:47:28
No menciona la cantidad de leche en los ingredientes

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