Blue Cheese and Cauliflower Soup
French cream soup made with Bleu d'Auvergne blue cheese
Ingredients
scallions (chopped)
2
butter (for sautéing)
to taste
sherry
1 small cup
cauliflower (chopped)
1 small head
vegetable broth
680 ml
Bleu d'Auvergne blue cheese (crumbled)
100 g
Instructions
1
Sauté the scallions
Chop the two scallions and sauté briefly in butter until softened.
2
Add ingredients and simmer
Then add a small cup of sherry, a small head of chopped cauliflower, and 680 ml of vegetable broth. Place into a pot, cover with a lid, and simmer for 20 minutes.
3
Purée the soup
Purée the mixture into a thick soup, then stir in 100 g of crumbled Bleu d'Auvergne blue cheese.
4
Reheat and serve
Reheat briefly and serve immediately while hot.
