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Add a photoCreamy and flavorful cauliflower soup with Roquefort cheese.
Tiempo de Prep:
Tiempo para Cocinar:
Raciónes: 4 servings
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Ingredientes
- 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
Direcciones
- 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.
- Sauté, then simmer onions, celery and leeks in the butter over medium flame until soft. With a slotted spoon transfer cauliflower into a mixer or a blender. Add some cooking liquid (do not throw the water in which the cauliflower was cooked).
- Add the sautéed vegetables and sour cream. Blend until smooth.
- 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 294g | |
| Recipe makes 4 servings | |
| Calories 124 | |
| Calories from Fat 89 | 72% |
| Total Fat 10.18g | 13% |
| Saturated Fat 6.33g | 25% |
| Trans Fat 0.0g | |
| Cholesterol 28mg | 9% |
| Sodium 300mg | 13% |
| Potassium 187mg | 5% |
| Total Carbs 5.18g | 1% |
| Dietary Fiber 1.4g | 5% |
| Sugars 2.21g | 1% |
| Protein 3.82g | 6% |
