Creamy Cauliflower Soup with Roquefort
(4)
30 minutes
A lovely creamy soup made extra rich with the addition of Roquefort cheese. The croutons are a necessary touch.
Olav
4 people made this
Ingredients
Serves: 4
- 600ml vegetable stock
- 400g cauliflower, cut into florets
- 150ml creme fraiche
- salt and black pepper, to taste
- nutmeg, to taste
- 2 slices stale bread
- 1 tablespoon butter
- 200g Roquefort, crumbled
Directions
Preparation:10min ›
Cook:20min ›
Ready in:30min
- Bring the stock to a simmer. Add cauliflower and simmer 10 minutes. Puree in a blender.
- Add cream fraiche, salt, pepper and nutmeg, then reheat.
- Meanwhile, cut the bread into cubes and fry in butter until golden brown. Drain on paper towels.
- Divide the Roquefort between four bowls and ladle in the soup. Top with croutons and serve immediately.
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