Creamy vegetable soup

Ingredients

800 g cauliflower, cleaned, cut into florets
200 g potatoes, cubed
1.5 l water
1 bay leaf
½ tbs Vegeta or similar seasoning
25 g butter
80 g onions, chopped
200 g leeks, sliced
60 g celery stalks,sliced
2 tbs cream
100 g Roquefort
¼ tsp pepper
1 tbs fresh chives, chopped

Preparation

1
Cook cauliflower, potatoes, bay leaf and Vegeta in water for 20 minutes in a microwave oven at MAX (or on the stove). After cooking, remove the bay leaf.
2
In hot butter over low heat sauté onions, leek and celery stalks for 2 minutes. Then reduce the flame, cover and simmer gently for additional 15 minutes.
3
Add the cauliflower soup, then put in the blender and blend until smooth. Transfer back to the pot.
4
Stir in cream and crumbled cheese. Bring, almost, but not quite, to the boil, remove immediately. Season with pepper.
5
Serve sprinkled with chives.
6
Tip: you can substitute cauliflower with broccoli.
7
Little secret: gradually stir the cheese into the soup, so it melts slowly. Soup should not boil.

 



About

Delicious vegetable soup for the whole family.

Yield:

6 servings

Added:

June 6, 2012

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