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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
15
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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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