Cauliflower Gorgonzola Soup

By MelanieAnn

Ingredients

• 1 tablespoon butter
• 2 small onions, diced
• 1 medium head of cauliflower broken into florets
• 4 sprigs of lemon thyme (or regular thyme)
• 2 bay leaves
• 1 quart chicken or vegetable stock
• 8 ounces of gorgonzola
• 1/2 cup creme fraiche
• parsley

Preparation

Step 1

Cook the onions in the butter over medium heat until the onions are softened and translucent.


Add the cauliflower, thyme, and bay leaf and continue to cook for a few minutes.


Add the chicken stock, bring to a boil. Reduce to a simmer, cover, and cook for about 20 minutes until the cauliflower is soft.


Remove the bay leaves and the thyme. Crumble the gorgonzola and add it to the soup. Stir in the creme fraiche.

Blend the soup until smooth, either with a stick blender, or by pouring the soup into the container of a regular blender. If you use a regular blender, allow the soup to first cool a little, then be sure to hold down the top of the blender using a folded dish towel while you blend