Cauliflower Soup With Blue Cheese - cooking recipe

Ingredients

1 leek, cleaned and finely chopped
2 garlic cloves, minced
1 tablespoon butter
1 quart vegetable broth
1 large head cauliflower, divided into florets
2 tablespoons cornstarch or 2 tablespoons potato starch
1/2 cup danish blue cheese, crumbled
2 tablespoons parsley, chopped
4 slices bacon, thick-cut, fried and crumbled

Preparation

Saute the garlic and leek in butter until translucent.
Pour in vegetable broth; add cauliflower florets.
Bring to boil; reduce heat to medium-low, cover and cook for 10-15 minutes until cauliflower is crisp-tender.
Transfer 1 cup of broth to bowl; whisk in cornstarch or potato starch flour to make a slurry; set aside.
Using an immersion blender, puree the soup in the pot until creamy.
Whisk the slurry into the pot and heat; fold in blue cheese and parsley.
Simmer for an additional 5 - 10 minutes.
Garnish with bacon crumbles and additional blue cheese to serve.