Cream of cauliflower and blue cheese soup

Name: Cream of cauliflower and blue cheese soup
Yield: 4 servings
Cuisine: Boil
Ingredients: 50.00 ml butter; 2.00 leeks wahed,teimmed and chopped; 400.00 g cauliflower cut into florets; 500.00 ml stock vegetable or chicken; 250.00 ml milk; 50.00 ml cream; 100.00 g blue cheese; salt and freshly ground black pepper to taste; garnish garnish; cauliflower florets; blue cheese crumbled

4 servings

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This soup is rich in flavour and delicious served with crispy croutons.

By Food24 November 03 2009

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Cream of cauliflower and blue cheese soup

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Ingredients (11)

50.00 ml	butter
2.00	leeks — wahed,teimmed and chopped
400.00 g	cauliflower — cut into florets
500.00 ml	stock — vegetable or chicken
250.00 ml	milk
50.00 ml	cream
100.00 g	blue cheese
	salt and freshly ground black pepper — to taste
	garnish — garnish
	cauliflower — florets
	blue cheese — crumbled

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Method:

Melt butter in a saucepan and sauté leeks lightly.
Add cauliflower and stock and simmer for 15 minutes, or until cauliflower is tender. Add milk and cream and heat through.
Purée with blue cheese until smooth.
Season to taste, garnish and serve.