First courses

Cauliflower puree soup with Roquefort cheese

We offer you to add variety to the usual first courses and prepare a delicate cauliflower puree soup with Roquefort cheese. Roquefort is served to the table as a dessert or snack. The French usually spread a thin layer of this noble cheese on a fresh baguette with a crispy crust: the heat emitted by the bread allows Roquefort to fully release its pleasant aroma. This cheese goes well with fruits (pears, apples, grapes, dates) and nuts.

Melt the butter in a deep frying pan and sauté the chopped onion. Add cauliflower, potatoes and cook for 3 minutes, stirring. Pour broth over everything, sprinkle with Provencal herbs, season with chili sauce, salt and pepper. Bring the soup to a boil, reduce the heat, cover and cook for 10 minutes.

Grind the soup in a blender, pour it back into the pan. Put the cream and yolks in a blender, beat for a few minutes, slowly pouring in 1 cup of soup. Pour this mixture into a soup pot, add half of the Roquefort and cook over low heat until the cheese melts. Ladle the soup onto plates, garnish with the remaining Roquefort and fried bacon. Bon appetit!

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