Cauliflower and Cheddar Cheese Bisque

Por Chef Jean-Pierre · 60 min

Ingredientes

Modo de preparo

1. Cut some cauliflower into florets and poach them separately in stock or milk. Add them back at the end.
2. In a large soup pot, melt the butter over heat. Add the onion and cook until translucent, a few minutes.
3. Add the garlic and cook until fragrant, then add the thyme, celery, carrots, potatoes and the remaining cauliflower.
4. Add enough stock to barely cover the vegetables.
5. Cook for about 90 minutes, until all the vegetables are soft.
6. Blend the soup with an immersion blender until smooth. Stir in the cream and cheese, then season with salt and pepper.
7. Add the grated carrot, parsley and reserved florets before serving.

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