Creamy Cauliflower Soup with Roquefort

    30 minutes

    A lovely creamy soup made extra rich with the addition of Roquefort cheese. The croutons are a necessary touch.

    4 people made this

    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

    Preparation:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Bring the stock to a simmer. Add cauliflower and simmer 10 minutes. Puree in a blender.
    2. Add cream fraiche, salt, pepper and nutmeg, then reheat.
    3. Meanwhile, cut the bread into cubes and fry in butter until golden brown. Drain on paper towels.
    4. Divide the Roquefort between four bowls and ladle in the soup. Top with croutons and serve immediately.

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