Cream of cauliflower and blue cheese soup

Recipe from: 6/10/1998 12:00:00 AM
soup

Ingredients 11
Servings 4
Time

Ingredients

  • 50
    ml
    butter
  • 2
    leeks, washed, trimmed and chopped
  • 400
    g
    cauliflower florets
  • 500
    ml
    chicken or vegetable stock
  • 250
    ml
    milk
  • 50
    ml
    cream
  • 100
    g
    blue cheese
  • salt and milled pepper to taste
  • GARNISH
  • lightly fried cauliflower florets
  • crumbled blue cheese
 

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.
 

 

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