Cauliflower Soup With Blue Cheese

1. 1

   Saute the garlic and leek in butter until translucent.

2. 2

   Pour in vegetable broth; add cauliflower florets.

3. 3

   Bring to boil; reduce heat to medium-low, cover and cook for 10-15 minutes until cauliflower is crisp-tender.

4. 4

   Transfer 1 cup of broth to bowl; whisk in cornstarch or potato starch flour to make a slurry; set aside.

5. 5

   Using an immersion blender, puree the soup in the pot until creamy.

6. 6

   Whisk the slurry into the pot and heat; fold in blue cheese and parsley.

7. 7

   Simmer for an additional 5 - 10 minutes.

8. 8

   Garnish with bacon crumbles and additional blue cheese to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.