Soup of roasted cauliflower with blue cheese

Name: soup of roasted cauliflower with blue cheese
Total time: 20 min
Yield: 4
Ingredients: 500 gram baking flour; 2 tablespoon olive oil; 3 clove garlic; 2 shallot; 700 milliliters vegetable stock; 700 milliliters chicken bouillon; nutmeg; 125 milliliters cream; 75 gram blue cheese; 1 hand parsley

Ingredients

500 gram baking flour
2 tablespoon olive oil
3 clove garlic
2 shallot
700 milliliters vegetable stock

700 milliliters chicken bouillon
Nutmeg
125 milliliters cream
75 gram blue cheese
1 hand parsley

Directions

Preheat the oven to 200ºC.
Sprinkle the cauliflower florets with the olive oil and season with salt and pepper.
Spread the cauliflower with the garlic and shallots over the baking tray and rack in the oven for about 25 minutes.
Remove from the oven and remove the skin from the garlic and shallots.
Add the chicken stock together with the cauliflower. Boil for about 10 minutes at a low setting and season with nutmeg, salt and pepper.
Puree with a hand blender into a smooth soup and stir in the cream.
Spoon the soup into bowls and spread the blue cheese over it.
Make a nice shape, for example a Christmas tree, from the parsley using a mold.