Preparation time: 10 min. Total time: 30 min.
Ingredients (for 4 people) :
- 1 small cauliflower, cut into florets
- 2 small leeks, thinly sliced
- 1 small potato, peeled and quartered
- 90cl vegetable stock
- 125gr Gorgonzola cheese, diced
- salt and pepper
Preparation :
Cooking the vegetables: Place the cauliflower, leeks and potato in a saucepan. Add the vegetable stock and bring to a simmer. Season with salt and pepper and cover. Cook for about 15min, until the vegetables are tender.
To make the velouté: Pass the contents of the saucepan through a food mill (or purée grinder), using a fine or coarse grating, depending on the desired consistency. Return to the pan.
Finishing: Bring the velouté to a simmer. Remove from the heat, and immediately add the gorgonzola, stirring to melt. Divide between serving bowls and serve immediately.
Tips:
Replace the gorgonzola with Roquefort or Dolcelatte (Italian blue cheese, milder than gorgonzola).
Use broccoli instead of cauliflower