Cauliflower and Gorgonzola Soup
- 500 grams Cauliflower
- 1 medium, starchy potato
- 1 onion
- 2 tablespoons vegetable oil
- 750 milliliters Instant vegetable broth
- 500 grams Broccoli
- Salt and freshly ground pepper
- 500 milliliters milk
- 100 grams Gorgonzola
- 3-4 teaspoons grainy Mustard
- lemon juice (for sprinkling)
- Chives (for garnish)
Rinse cauliflower, divide into florets and trim. Peel potatoes, rinse and dice. Peel onion and dice.
Heat oil in a pot and saute onion until soft. Add cauliflower and potato to the pot and saute briefly. Add broth. Cover and cook for 20-25 minutes until soft.
Rinse broccoli, trim and cut into small florets. Boil broccoli in a pot of boiling salted water for 6-8 minutes. Puree cauliflower mixture with an immersion blender, heat, add milk and stir. Cut Gorgonzola into small pieces, stir and let cook for 5 minutes and season with mustard, salt, pepper and lemon juice. Drain broccoli and add to the pot. Serve in bowls garnished with chives.