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Cauliflower soup with blue cheese

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Course: Starter
Preparation: 10 minutes
Cooking: 50 minutes
Cost per serving: 0,54 €
Energy: 136 kcal / serving
Nutritional score:
This recipe has been translated automatically from french

Instructions

  • 1.   Separate the bouquets from the cauliflower. Peel, wash and cut the potatoes into cubes. In a casserole dish, put the broth and cauliflower after 10 minutes add the potatoes, continue cooking for about 15 minutes. Stop when the potatoes are cooked. Mix, add the diced gorgonzola. Adjust the seasoning if necessary and serve hot.

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Ingredients for servings

  • 900 g of cauliflower
  • 350 g of potato
  • 100 g of blue Auvergne
  • 1 liter of chicken broth

Informations nutritionelles *

  •  
    Par personne
    % AJR
  • Valeur énergétique
    136 kcal
    7 %
  • Matières grasses
    5,3 g
    8 %
  • dont saturés
    3,32 g
    17 %
  • Glucides
    11,94 g
    5 %
  • dont sucres
    2,77 g
    3 %
  • Protéines
    7,65 g
    15 %
  • Fibres
    4,25 g
    n/a
  •   Plus de données
* A titre indicatif, avant cuisson, AJR de l'Union européenne.