Christmas Cauliflower Soup with Roquefort
Prep: 10min
|
Servings: 4
|
Cook: 20min
A festive cauliflower soup recipe from Spoonsparrow that tastes guaranteed!
Ingredients
- 500 g Cauliflower
- 800 ml broth
- 150 g crème fraîche
- Salt
- Pepper (freshly ground)
- nutmeg (ground)
- 2 slices of toast bread (from the day before)
- 1 tbsp butter
- 200 g Roquefort
Instructions
-
1.
Clean the cauliflower, cut into small florets and add to boiling vegetable broth.
-
2.
After about 15 minutes of gentle simmering, puree, stir in crème fraîche and season with salt, pepper, and nutmeg.
-
3.
Dice the toast slices and fry them in hot butter until golden yellow. Remove the croutons and drain on kitchen paper.
-
4.
Crumble the Roquefort into four small bowls and pour the hot soup over it. Garnish with freshly ground pepper and the croutons and serve immediately.
