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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
18
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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 soup
  • 1/4 cups sherry
  • 2 teaspoons black 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
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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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