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Cauliflower soup with blue cheese

Pikantne Valentine's Day Soups 60 min Medium 16 wyświetleń ~49.43 PLN - (0)
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Description

Creamy cauliflower soup with blue cheese is a delicate, silky dish with a distinct, slightly spicy aroma of cheese that perfectly contrasts with the mildness of cauliflower. The dish comes from European cuisine, and thanks to its creamy consistency and elegant decoration, it is perfect as a first course for a romantic Valentine's dinner. Serve the soup hot in deep plates, garnished with crumbled blue cheese, fresh parsley, and optionally crispy croutons. The flavor profile features a velvety vegetable base, the gentle sweetness of sautéed onions, and a pronounced creamy aftertaste of blue cheese, while visually the dish attracts with the contrast of white and green and decorative pieces of bluish cheese.

Ingredients (15)

Servings:
4
  • Cauliflower 800 g
  • Onion 1 szt.
  • Garlic 3 ząbki
  • Potato 1 szt.
  • Vegetable broth 1000 ml
  • Butter 30 g
  • Olive oil 15 ml
  • Blue cheese 120 g
  • 18% cream 100 ml
  • Lemon juice 15 ml
  • 🌿 Przyprawy
  • Salt 0.2 szczypt
  • Black pepper 4 szczypty
  • Nutmeg 2 szczypty
  • ✨ Opcjonalne
  • Parsley 1 pęczek
  • Croutons (wheat bread) 100 g
💰 Szacowany koszt dania: ~49.43 PLN (12.36 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of ingredients

1

Wash the cauliflower under running cold water. Remove the outer leaves and cut off the tough stem. Divide the cauliflower into smaller florets of similar size (about 2–3 cm) so they cook evenly. Weigh 800 g of prepared cauliflower.

Ingredients: Cauliflower
Use a large cutting board and a sharp chef's knife. Small, even florets will cook evenly. If the florets are very large, cut them in half.
2

Peel the onion and chop it into small cubes (about 5 mm). Peel the potato and cut it into cubes with sides of about 1–1.5 cm. Peel the garlic and finely chop it or press it through a garlic press.

Ingredients: Onion, Potato, Garlic
Use a sharp knife and a stable cutting board. If you don't feel confident chopping, first cut the onion in half and make thin slices, then chop them.

Cooking the soup

3

In a large pot with a capacity of at least 3 liters, heat olive oil (15 g) and add butter (30 g). Over medium heat, when the butter has melted and stopped foaming (about 1 minute), add the chopped onion.

Ingredients: Olive oil, Butter, Onion
Use a pot with a thick bottom (bottom diameter about 22 cm). Heat the fat over medium heat, not on maximum, so the onion doesn't burn.
4

Sauté the onion for 5–7 minutes, stirring every 30–45 seconds, until it becomes translucent and soft (it should be semi-transparent, not brown). Add the chopped garlic and sauté for an additional 30–45 seconds until it releases its aroma — do not allow the garlic to brown.

Ingredients: Onion, Garlic
Use a wooden spoon for stirring. If the onion starts to brown too quickly, reduce the heat — the desired effect is translucent, soft onion.
5

Add the chopped potato and cauliflower florets to the pot. Stir for 1–2 minutes to coat the vegetables lightly with fat and onion.

Ingredients: Potato, Cauliflower
Gently mix using a whisk or spoon to ensure the florets are evenly distributed. This will prevent sticking.
6

Pour the vegetables with vegetable broth (1000 ml). Increase the heat and bring to a boil. Once it starts boiling, reduce the heat to medium-low and cook partially covered for 18–22 minutes, until the potato and cauliflower are soft — they should easily break apart when pierced with a fork.

Ingredients: Vegetable broth, Cauliflower, Potato
Use a lid to speed up cooking, but leave a small gap for steam. If the broth evaporates too much, add 50–100 ml of hot water.

Mixing and Finishing

7

Remove the pot from the heat and wait 1–2 minutes to reduce the risk of splattering while blending. Using an immersion blender, blend the soup in the pot with an up-and-down motion for about 1–2 minutes until it becomes completely smooth and creamy. If using a countertop blender, blend in batches — fill the blender to 2/3 full and blend for 30–45 seconds.

Ingredients: Cauliflower, Potato, Vegetable broth
Key step — use a hand blender or a stand blender. Keep the blades submerged to avoid splattering hot soup. The soup is ready when it has a silky, smooth consistency without lumps.
8

Place the pot back on low heat. Add 18% cream (100 g) and crumbled blue cheese (120 g). Stir gently for 3–5 minutes until the cheese is completely melted and the soup is creamy. Do not bring to a boil after adding the cream — a lightly bubbling temperature is sufficient.

Ingredients: 18% cream, Blue cheese
Use a wooden spoon or a silicone spatula. If you want a milder flavor, add only half of the cheese and use the rest for decoration. Avoid a vigorous boil, as the cream may curdle.
9

Season the soup with salt (about 5 g), freshly ground black pepper (2 g), and a pinch of nutmeg (1 g). Add a tablespoon of lemon juice (15 g), mix, and taste — if necessary, gradually adjust the seasoning with salt and pepper to your liking.

Ingredients: Salt, Black pepper, Nutmeg, Lemon juice, Blue cheese
Add salt and lemon juice gradually — blue cheese is salty and intense, it's easy to oversalt the soup. Taste after each adjustment and hold off on immediately adding more salt.

Additions

10

Prepare the croutons (optional). Cut the bread into slices or cubes (100 g), drizzle with a small amount of oil or spread thinly with butter, and sauté in a dry pan or in the oven at 200°C for 6–8 minutes until golden and crispy. You can also toast them in a dry pan for 3–4 minutes on each side.

Ingredients: Croutons (wheat bread)
If you are using the oven, spread the toasts evenly on a baking sheet lined with parchment paper. You can also add chopped garlic to the toasts before baking for flavor.

Serving

11

Ladle the soup into warmed plates (about 400–450 g of soup per serving). Crumble a few pieces of blue cheese (from the remaining 20–30 g) on top, sprinkle with finely chopped parsley (optional), and drizzle with a teaspoon of olive oil. Serve immediately with toast on the side.

Ingredients: Blue cheese, Parsley, Olive oil, Croutons (wheat bread)
Use a nice soup bowl (deep plate) to highlight the Valentine's Day setting. Additionally, you can place a candle on the table and a small addition of red fruits as a table decoration.

Fun Fact

💡

Cauliflower only became popular in Europe in the 17th-18th century. Blue cheese, such as gorgonzola, appeared in northern Italy and for centuries it was added to soups and sauces to enhance the flavor — the combination of delicate cauliflower with intense cheese is a relatively modern yet sophisticated culinary concept.

Best for

Walentynki Romantyczna kolacja Eleganckie przyjęcie

Tips

🍽️ Serving

Serve the soup hot in warmed bowls, garnished with fresh parsley and crumbled blue cheese. A light white wine with moderate acidity (e.g., unoaked Chardonnay) or sparkling Prosecco pairs well. For a contrast in texture, serve with crunchy croutons or thinly sliced, salty bread chips.

🥡 Storage

Store the soup in airtight containers in the refrigerator for up to 2 days. When reheating, warm it over low heat, stirring — do not allow it to boil vigorously to prevent the cream from curdling. You can also freeze the soup without cream and cheese for 2–3 months; after thawing, add fresh cream and cheese, heat, and stir.

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