Cauliflower cream soup with pieces of Gorgonzola

Cauliflower cream soup with Gorgonzola chunks

Preparation time: 10 minutes
Cooking time: 25 minutes
Total time: 35 minutes
Number of servings: 4

Who doesn't love a warm and comforting soup that hugs you on chilly days? Cauliflower cream soup with Gorgonzola is a perfect example of comfort food, combining the delicate taste of cauliflower with the intense aroma of Gorgonzola cheese. This recipe is not only simple but also full of flavor, offering you a unique culinary experience.

The history of cauliflower soup goes back in time, being a cherished dish in many cultures for its versatility and nutritional benefits. Cauliflower, a vegetable from the crucifer family, is rich in vitamins and minerals, with a low calorie content, making it ideal for any diet. In this recipe, cauliflower is combined with Gorgonzola cheese, which adds a layer of complexity and an unmistakable taste.

Ingredients:

- 1 large onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon butter
- 1 large head of cauliflower, cut into florets
- 750 ml milk (you can use whole milk for a creamier soup or semi-skimmed milk for a lighter version)
- 1 teaspoon Herbes de Provence (this may include rosemary, thyme, basil, and oregano, bringing a Mediterranean note to your soup)
- Salt and pepper, to taste
- 50 g Gorgonzola cheese, crumbled (you can adjust the amount according to your preferences)

Preparation:

1. Start by preparing the ingredients. Finely chop the onion and garlic. Make sure you have all the other ingredients on hand, so the cooking process is as smooth as possible.

2. Heat a pan over medium heat. Add the butter and let it melt completely until it becomes frothy.

3. Add the chopped onion and garlic cloves to the pan. Sauté them for about 5 minutes, stirring occasionally, until the onion becomes translucent and soft. This step is essential as it releases the natural sweetness of the onion and garlic, adding depth to your soup.

4. Now, add the cauliflower florets to the pan. Sauté them for about 3-4 minutes, stirring occasionally, so they are evenly coated with butter and lightly browned.

5. Pour the milk over the cauliflower and bring everything to a boil. Bring the mixture to a boiling point, then reduce the heat to medium-low and let it simmer for about 15 minutes, until the cauliflower is tender.

6. Once the cauliflower is cooked, transfer the mixture to a blender. Blend until you achieve a smooth and creamy consistency. If you don't have a blender, you can use an immersion blender to get the same results.

7. After obtaining the cream, put it back in the pan. Add Herbes de Provence, salt, and pepper to taste. Stir well to integrate the flavors.

8. Finally, serve the soup hot, sprinkled with chunks of Gorgonzola cheese. It will melt slightly in the soup, adding an intense and creamy flavor.

Serving suggestions:

For an unforgettable culinary experience, you can accompany the soup with a slice of crusty bread, perhaps a freshly baked baguette or homemade croutons. A simple green salad with lemon dressing and olive oil will pair perfectly with this comforting soup.

Possible variations:

- For an extra flavor boost, you can add other vegetables, such as carrots or potatoes, during cooking.
- If you want a spicier soup, add a pinch of chili powder or a few slices of bell pepper while sautéing the onion and garlic.
- Substitute Gorgonzola cheese with feta or parmesan for a different flavor.

Frequently asked questions:

1. Can I use frozen cauliflower?
Yes, you can use frozen cauliflower, but make sure to thaw and drain it well before adding it to the soup.

2. How can I store leftover soup?
Keep the soup in an airtight container in the refrigerator for 3-4 days. You can reheat it on the stove or in the microwave.

3. Is this soup suitable for vegans?
You can adapt the recipe using vegan butter and plant-based milk, but Gorgonzola will not be vegan. Substitute it with a vegan cheese or a nut paste for a similar taste.

Nutritional benefits:

This soup is rich in vitamins C and K, fiber, and antioxidants. Cauliflower contributes to digestive health, while Gorgonzola cheese adds protein and calcium, making it an excellent choice for a balanced meal.

Calories:

A serving of cauliflower cream soup with Gorgonzola contains approximately 250-300 calories, depending on the amount of cheese used and the type of milk.

So get ready to enjoy this delicious cream soup, which is sure to become a family favorite! Bon appétit!