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Cauliflower cheese s and cream is a true example of how one can of vegetable soup with regard to calorie-free frying moderate issued. If you wish, of course, be completely excluded from the Gorgonzola whipped cream and a few tablespoons of coffee cream substitute, but you should have already corrected the name of the soup and the result s would not be nearly s as bright. There is a need (for six): 1 tablespoon olive oil 1 tablespoon butter 2 large shallots or 1 white onion, coarsely s chopped 2 cloves garlic, thinly sliced 3-4 fresh tüümianioksa, leaves only 1 kg cauliflower, broken into small florets 1.5 liter vegetable or chicken stock 125 g Gorgonzola cheese, chopped 100ml double cream lightly with sea salt and white pepper Heat a thick-bottomed saucepan on low heat the oil and butter. When the butter has melted, add the onion, garlic and thyme. Season with about teaspoon sea salt, and fry on low heat for pruunistamata glassy about 10 minutit.Lisa s cauliflower and broth. Let it boil and simmer s for about 20 minutes until the cauliflower is completely soft. Remove the pot from the heat. Puree the soup using blender directly in the pot, or split the blender. More rather than less - we should be evenly velvety soup. Add the cream and Gorgonzola. If the cheese does not melt completely back, then puree the soup again. Season with salt and white pepper. Sprinkle with a little good olive oil and serve with the crispy toast. See also: Organic lentil-coconut lillkapsakarri Cauliflower Cheese Cauliflower pasta form of a two-peekonigratään
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