Cream of cauliflower soup, goat cheese and orange zest

Velouté de chou fleur au chèvre et oranges confites

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 :

Velouté de chou fleur au chèvre et oranges confites

1

cauliflower- flower

(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

Velouté de chou-fleur, fromage de chèvre et oranges confites

It’s super good and it changes.

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