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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
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This is something so different then you normal soup. I love this, as blue cheese is my favorite, but it took DH a while to accept this soup. I hope you try it. Ingredients:
1/2 cup butter |
1 medium heat cauliflower, coarsely chopped |
1/4 cup roquefort cheese |
crouton |
1 large head cabbage, chopped |
6 -7 cups chicken broth |
1 cup whipping cream |
salt and pepper |
Directions:
1. Melt butter in 4-qt. pan.
2. Add cabbage, stir to coat well and cook uncoered over low heat till soft, stirring occasionally.
3. Add cauliflower and chicken broth.
4. Bring to boil over high heat.
5. Reduce heat, cover and simmer 30 - 45 minutes till vegetables are tender.
6. In blender or food processor mix cream and cheese.
7. Stir into soup, season to taste with salt and pepper and garnish with croutons.
8. If desired, soup my be pureed.
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