Cauliflower soup with comté cheese

Cauliflower soup with cheese can be the key to getting children or even adults to eat this vegetable. Prepared with other ingredients, we are going to give it the prominence it deserves since on many occasions we forget to cook it. It is a perfect dish as a mild starter, the cauliflower is almost non-existent in terms of flavor and adding some potatoes leaves it with a very soft texture. To enhance the flavor of this cream we will add a good cheese, it will give us flavor and a touch of salt.

For 4 people:

Ingredients:

500 g cauliflower

1 carrot

1 stalk of celery

1 onion

1 garlic

3 potatoes

1 l chicken broth

120 g Comté cheese

Olive oil

125 ml evaporated milk

Salt and pepper

Preparation:

Wash all the vegetables.

Peel the garlic and cut the cauliflower into pieces, slice the carrot and onion, and julienne the celery.

Pour oil into the 28 cm Solid+ high saucepan and add all the vegetables, stir well and let it sauté for about 12 minutes and season with salt and pepper. Meanwhile, grate the Comté cheese and set aside.

Peel and cut the potatoes into pieces. When the vegetables are well poached, add the potatoes to the saucepan and the chicken broth until covered, we can reserve a little for when we mash it.

Let everything cook for about 20 minutes or until the vegetables are tender.

Blend the vegetables with the help of a blender, if we like it a little lighter we can add a little more broth. Add the evaporated milk and mix well with the blender so that it is very fine.

Finally, spread the cheese on top and let it melt with the heat of the cream. Serve immediately.

Photographs and recipe by Sivia .