Cauliflower Soup With Blue Cheese

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1 leek, cleaned and finely chopped
• 2 garlic cloves, minced
• 1 tablespoon butter
• 1 quart vegetable broth
• 1 large head cauliflower, divided into florets
• 2 tablespoons cornstarch or 2 tablespoons potato starch
• 1/2 cup danish blue cheese, crumbled
• 2 tablespoons parsley, chopped
• 4 slices bacon, thick-cut, fried and crumbled

Recipe

• 1 saute the garlic and leek in butter until translucent.
• 2 pour in vegetable broth; add cauliflower florets.
• 3 bring to boil; reduce heat to medium-low, cover and cook for 10-15 minutes until cauliflower is crisp-tender.
• 4 transfer 1 cup of broth to bowl; whisk in cornstarch or potato starch flour to make a slurry; set aside.
• 5 using an immersion blender, puree the soup in the pot until creamy.
• 6 whisk the slurry into the pot and heat; fold in blue cheese and parsley.
• 7 simmer for an additional 5 - 10 minutes.
• 8 garnish with bacon crumbles and additional blue cheese to serve.