Creamy and flavorful cauliflower soup with Roquefort cheese.
Avg. 3.8/53 votes
Prep time:
Croatian
Cook time:
Servings:4 servings
Ingredients
1 small cauliflower (300-400g)
800 ml water
Salt
25 g butter
1 small onion, chopped
2 stalks celery, thinly sliced
1 leek, cleaned, washed and sliced
2 tbs sour cream
50 g Roquefort cheese or similar blue cheese, cubed
Pepper
Directions
Get rid of the hard cauliflower inner core but leave few green parts. All well washed, put into a deeper ovenproof dish, pour water and salt. Wash and roughly chop the cauliflower.
Place into a deep ovenproof dish, add water and a pinch of salt. Cook cauliflower in a microwave oven on MAX for 15 minutes or until completely soft.
Add Roquefort or a similar blue cheese and blend briefly.
Adjust the density of the soup by pouring some boiled water (if the consistency is too dense). Season with pepper and sprinkle with chopped chives or grated blue cheese.