Cauliflower Blue Cheese Soup |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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From Asparagus to Zucchini, A guide to Cooking Farm Fresh Seasonal Produce. Ingredients:
2 -3 tablespoons butter |
1 cup chopped leek |
5 -6 cups chopped cauliflower |
3 1/2 cups chicken or 3 1/2 cups vegetable stock |
1/2 cup half-and-half |
2 -3 tablespoons chopped fresh tarragon |
5 -6 ounces crumbled blue cheese |
salt and pepper |
Directions:
1. Slowly cook leeks in butter until tender. Add cauliflower and stock. Simmer until very tender, 12-15 minutes.
2. Puree.
3. Add half-and-half and half of the tarragon. Simmer 3-4 minutes.
4. Stir in half the cheese, salt and pepper.
5. Serve with more blue cheese and tarragon on top.
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