A delicious creamy cauliflower soup with blue cheese for a cold day.
Learn more about Lorenza Ávila
Ingredients6 portions
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.
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