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Recipes

First Course, Video Recipes

DIFFICULTY

Cauliflower pureed soup with bacon, chives, spicy Gorgonzola and sour cream

Ingredients

  • 600 ml vegetable stock
  • 500 g cauliflower
  • 300 g potatoes (yellow)
  • 1 shallot
  • Evo oil

Per guarnire

  • 120 g Gorgonzola PDO (spicy)
  • 100 g bacon (cubes)
  • Marjoram

Preparation

  1. Wash the vegetables, cube the potatoes and cut the cauliflower florets.
  2. In a saucepan brown the shallot, add the vegetables, flavour and cover with boiling hot stock.
  3. Cook for 30 min.
  4. At the end season with salt and pepper and mix with a stick blender.
  5. Garnish with crispy bacon, crumbled SPICY GORGONZOLA and fresh marjoram.