Ingredients
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2 garlic cloves, minced
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1 tablespoon butter
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1 quart vegetable broth
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1 large head cauliflower, divided into florets
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2 tablespoons cornstarch or 2 tablespoons potato starch
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1/2 cup danish blue cheese, crumbled
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2 tablespoons parsley, chopped
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4 slices bacon, thick-cut, fried and crumbled
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1 leek, cleaned and finely chopped
Instructions
- Saute the garlic and leek in butter until translucent.
- Pour in vegetable broth; add cauliflower florets.
- Bring to boil; reduce heat to medium-low, cover and cook for 10-15 minutes until cauliflower is crisp-tender.
- Transfer 1 cup of broth to bowl; whisk in cornstarch or potato starch flour to make a slurry; set aside.
- Using an immersion blender, puree the soup in the pot until creamy.
- Whisk the slurry into the pot and heat; fold in blue cheese and parsley.
- Simmer for an additional 5 - 10 minutes.
- Garnish with bacon crumbles and additional blue cheese to serve.