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Amusjh
Soup of roasted cauliflower with blue cheese
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Ingredients
Directions
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Preheat the oven to 200ºC.
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Sprinkle the cauliflower florets with the olive oil and season with salt and pepper.
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Spread the cauliflower with the garlic and shallots over the baking tray and rack in the oven for about 25 minutes.
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Remove from the oven and remove the skin from the garlic and shallots.
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Add the chicken stock together with the cauliflower. Boil for about 10 minutes at a low setting and season with nutmeg, salt and pepper.
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Puree with a hand blender into a smooth soup and stir in the cream.
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Spoon the soup into bowls and spread the blue cheese over it.
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Make a nice shape, for example a Christmas tree, from the parsley using a mold.
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Nutrition
225Calories
Sodium0% DV0g
Fat28% DV18g
Protein16% DV8g
Carbs2% DV6g
Fiber0% DV0g
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