Creamy Cauliflower Soup with Blue Cheese

01Method

1. 1

   Warm half the olive oil in a pot and sauté the sliced onion for about five minutes until softened.

2. 2

   Stir in the minced garlic and cook for another minute.

3. 3

   Add the cauliflower florets, briefly toss, then pour in the milk and stock.

4. 4

   Bring to a boil and simmer for twenty minutes until the cauliflower is tender.

5. 5

   Meanwhile, toss the cubed bread with the remaining oil and rosemary, spread on a baking sheet.

6. 6

   Bake at 200°C for ten minutes, stirring occasionally to prevent burning.

7. 7

   Blend the soup until completely smooth using an immersion blender.

8. 8

   Stir in the cream and adjust seasoning with salt and pepper. Serve topped with croutons, crumbled cheese, and a light drizzle of oil.