Blue Cheese and Cauliflower Soup
A rich, velvety soup made with Bleu d'Auvergne blue cheese and cauliflower.
Story
This rustic French-style soup brings together the bold, tangy character of Bleu d'Auvergne with the gentle sweetness of cauliflower, creating a comforting dish that feels both elegant and hearty.
Ingredients
Scallions (chopped)
2 stalks
Butter (for pan-frying)
to taste
Sherry
1 small cup
Cauliflower (chopped)
1 small head
Vegetable broth
680 ml
Bleu d'Auvergne blue cheese (chopped)
100 g
Instructions
1
Pan-Fried Scallions
Finely chop two scallions and pan-fry briefly in butter until softened
2
Add Sherry and Vegetables
Then add a small glass of sherry, a small chopped cauliflower, and 680 ml vegetable stock
3
Simmer
Place in a pot, cover, and simmer for 20 minutes
4
Blend into Thick Soup
Cook it into a thick soup
5
Add Cheese
Stir in 100 g of crumbled Bleu d'Auvergne blue cheese and reheat
6
Serve
Serve immediately while hot
