I like the tart sweetness of the citrus fruits added to the goat cheese that supports the cauliflower. Top the friends of the internets!
For 8 people :
(950 g of florettes for mine)
150 g of goat cheese (I put 1 pyramid of Chavroux)
250 ml of skim 12 milk of chicken broth (homemade or reconstituted with a cube)
4 teaspoons of candied orange peel
Remove the leaves from the cauliflower and its ribs. Collect the florets and wash them. Cook them for 5 minutes in the pressure cooker.
- In the meantime, mix the milk and the chicken stock. Heat to the boiling point.
When the florettes are cooked, put them in the blender bowl. Add the milk-bouillon mixture and the goat cheese ¾. Blend to a smooth consistency. Adjust the amount of liquid according to the size of your cauliflower. Mine as said above gave me 950 g of florettes.
- Serve on the plates and decorate with some reserved cheese and sprinkle with half a teaspoon of candied orange peel.
Creamy cauliflower soup, goat cheese and candied oranges
It’s super good and it changes.