Cream of Cauliflower with Auvergne Blue Cheese Recipe

Ingredients:

• 1 cauliflower head, chopped into small pieces
• 4 cups chicken or vegetable broth
• 1 onion, chopped
• 1 garlic clove, minced
• 1/4 cup heavy cream
• 1/4 cup Auvergne blue cheese, crumbled
• 2 tablespoons olive oil or butter
• Salt and pepper, to taste

Directions:

1. In a large pot, heat olive oil or butter over medium heat. Add onion and garlic, and sauté until translucent.
2. Add cauliflower pieces and broth to the pot. Bring to a boil, then reduce the heat and let it simmer for 15-20 minutes or until the cauliflower becomes tender.
3. Remove the pot from heat and let it cool down for a few minutes. Use an immersion blender or transfer the soup to a blender and blend until it becomes smooth.
4. Add the heavy cream and stir well. Reheat the soup over low heat.
5. Add the crumbled Auvergne blue cheese and stir until it’s completely melted and well combined with the soup. Add salt and pepper to taste.
6. Serve hot with a sprinkle of chopped fresh herbs, such as chives or parsley, and some croutons, if desired.

Verdict:

This Cream of Cauliflower with Auvergne Blue Cheese recipe is a perfect comfort food for a chilly night or when you want to enjoy a creamy and delicious soup. The combination of cauliflower and blue cheese creates a flavor that is both rich and savory. The addition of heavy cream not only adds to the creaminess of the soup but also balances out the blue cheese’s bold flavor. The recipe is straightforward, and you can quickly prepare it in under an hour.

Serving Suggestions:

This soup can be a light main dish or served as a starter to any meal. You can also pair it with a salad or a sandwich for a more filling meal. Try serving it with a crusty bread for dipping or croutons for added texture. Enjoy!