<< Back

Cauliflower soup with blue cheese

Soup May June July August September October November December January February March April
Course: Starter
Preparation: 10 minutes
Cooking: 50 minutes
Cost per serving: 0,54 €
Energy: 136 kcal / serving
Nutritional score:

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.

Questions

Reviews

No review yet , add a review

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.