Ingredients:
Cauliflower - 1 pc.
Onion - 1 pc.
Potatoes - 2 pcs.
Vegetable broth - 1.5 litres
Cream (20%) - 200 ml
Blue cheese - 100 g
Olive oil - 2 tbsp. l.
Salt, pepper - to taste
Parsley - to serve
Preparation:
Prepare the vegetables: Separate the cauliflower into florets. Cut onions into small cubes, peel and dice potatoes.
Frying the onion: In a saucepan, heat the olive oil and fry the onion until soft.
Cooking: Add the potatoes and cauliflower to the pot, pour in the vegetable stock. Bring to the boil and simmer until the vegetables are cooked (about 20 minutes).
Pureeing: Use an immersion blender to chop the soup into a smooth paste.
Adding the cream and cheese: Pour in the cream and add the blue cheese, stir until the cheese is dissolved. Bring to a boil.
Seasoning: Salt and pepper the soup to taste.
To serve: Spoon the soup onto plates and garnish with fresh parsley.
