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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 mins
Low
20
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A delicious creamy cauliflower soup with blue cheese for a cold day.
Learn more about Lorenza Ávila

Ingredients

6 portions
  • 1 cauliflower, cut into pieces
  • 1 tablespoon oil
  • 1 onion, chopped
  • 2 cloves garlic, finely chopped
  • 1 leek, chopped
  • branches celery, chopped
  • 1 potato, cut chunks guys
  • 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

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

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
At the moment this recipe doesn't have the Nutritional Information data.
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Provided by USDA
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Ratings (1)
Carla Cristina Cruz
23/03/2017 11:47:28
No menciona la cantidad de leche en los ingredientes

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