brocoflower gorgonzola soup with rosemary
Tasty soup
prep time
5 Min
cook time
25 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 2 tablespoons olive oil
- 1 medium onion sliced
- 1 tablespoon flour
- 1 1/2 cups half and half
- 1 cup chicken stock
- 1 sprig of rosemary
- 1 head of brocoflower broken into bits.
- 4 ounces gorgonzola cheese crumbled
- 1 tablespoon whole grain mustard
- creme fraiche for serving
How To Make brocoflower gorgonzola soup with rosemary
-
Step 1Add oil to a pot. Saute the onion until softened. Stir in the flour. Add the half and half and chicken stock. Bring to a boil. Add the rosemary sprig
-
Step 2Add the brocoflower and simmer for 20 minutes until soft. Remove the rosemary sprig. Add to a food processor and process to mix well. Add back to the pan and stir in the mustard. Taste and season with salt and pepper
-
Step 3Serve with a swirl of creme fraiche
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