Cauliflower soup with Gorgonzola

Ingredients for 4 servings:

• 750 g cauliflower, cut into florets
• 1 medium-sized onion(s), chopped
• 2 sprig(s) oregano, the leaves of it
• 1 tbsp butter
• 4 dl broth
• 3 dl milk
• ½ dl cream
• 1 dl cream, whipped stiffly
• 100g Gorgonzola
• Pepper, from the mill
• Salt
• 1 pinch(s) nutmeg, freshly grated

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

SiS-compatible

Heat the butter in a pan and sauté the onions. Add the cauliflower florets and a few oregano leaves and sauté briefly. Pour in the broth and milk, cover, and simmer for about 15 minutes, until the cauliflower is tender. Blend everything until smooth with a hand blender. Pour in the cream, crumble in the Gorgonzola, and melt over low heat, stirring constantly. It should no longer boil. Season with pepper, salt, and nutmeg. Serve on 4 plates, spoon about 1 tablespoon of heavy cream into the center of each plate, and garnish with a few oregano leaves.