Recipe-135-Cauliflower and Blue Cheese Soup with Toasted Almonds

Recipe-135-Cauliflower and Blue Cheese Soup with Toasted Almonds

Recipe-135-Cauliflower and Blue Cheese Soup with Toasted Almonds

Tony & Effi Kasandrinos

Servings

4

Prep Time

5 minutes

Cook Time

15 minutes

If you're looking for a unique and flavorful soup to try this season, look no further than this delicious cauliflower and blue cheese soup with toasted almonds. We take fresh flavors from roasted cauliflower and nutty blue cheese, combine them with an array of herbs and spices, then top it all off with crunchy baked almonds - making for a cozy meal that's sure to please your taste buds. Take some time out of your day to slow down and savor the warm creamy blend of flavors in every spoonful; you won't regret it!

Ingredients

  • 2 cauliflower heads, small, chopped
  • 4 cups vegetable stock
  • 1 onion, diced
  • 1 leek, sliced
  • 2 garlic cloves, minced
  • ½ cup cream

  • 4 tbs  olive oil

  • 1 tsp salt

  • 1/2 tsp white pepper

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  • 2/3 cup blue cheese
  • 4 tbs flaked almonds

  • 4 tbs olive oil

  • pinch of paprika

Directions

  1. Heat the olive oil in a deep sauce pan and sauté the cauliflower with the onion and leek for 5-7 minutes. Add the garlic and season with salt and white pepper.

  2. Pour in the cream and broth and bring to a simmer for 3-4 minutes.
  3. Using a stick blender puree the soup until smooth.

  4. In a dry pan, heat the remaining olive oil and toast the almonds seasoning with paprika.

  5. Serve the soup warm topped with toasted almonds, crumbled blue cheese and a drizzle of the remaining paprika olive oil from the pan.
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