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Categories:Viewed: 93 - Published at: 4 years ago
Ingredients
- 2 heads Cauliflower, Leaves Removed And Cored
- 4-1/4 cups Full Cream Milk (whole Milk)
- 3/4 cups Full Cream Milk (whole Milk)
- 5-1/4 ounces, weight Cold Salted Butter, Cubed
- 1 pinch Sea Salt
- 3-1/2 ounces, weight Gorgonzola Cheese
- 1 dash Olive Oil
- Homemade Or Store Bought Croutons, Optional For Topping
Method
- For the cauliflower:
- 1. Slice cauliflower thinly and place in a thick based pot.
- 2. Cover with the first amount of milk and bring to the boil.
- 3. Lower heat and simmer cauliflower until soft, typically between 5 and 10 minutes. Take caution not to overcook the cauliflower as it will brown.
- 4. Remove pot from heat. Use a hand blender and blend until smooth then set aside until serving.
- To serve:
- 1. Bring the cauliflower mixture to the boil, then thin it down by adding the second amount of milk.
- 2. Gradually whisk the cold cubed butter into the soup.
- 3. Season with sea salt to taste.
- 4. Pour into hot bowls, top with the crumbled Gorgonzola cheese, a drizzle of olive oil and croutons.
- 5. Serve to your guests with a delicious glass of wine!
