Cauliflower And Gorgonzola Soup

• 2 heads Cauliflower, Leaves Removed And Cored
• 4-1/4 cups Full Cream Milk (whole Milk)
• 3/4 cups Full Cream Milk (whole Milk)
• 5-1/4 ounces, weight Cold Salted Butter, Cubed
• 1 pinch Sea Salt
• 3-1/2 ounces, weight Gorgonzola Cheese
• 1 dash Olive Oil
• Homemade Or Store Bought Croutons, Optional For Topping

1. For the cauliflower:
2. 1. Slice cauliflower thinly and place in a thick based pot.
3. 2. Cover with the first amount of milk and bring to the boil.
4. 3. Lower heat and simmer cauliflower until soft, typically between 5 and 10 minutes. Take caution not to overcook the cauliflower as it will brown.
5. 4. Remove pot from heat. Use a hand blender and blend until smooth then set aside until serving.
6. To serve:
7. 1. Bring the cauliflower mixture to the boil, then thin it down by adding the second amount of milk.
8. 2. Gradually whisk the cold cubed butter into the soup.
9. 3. Season with sea salt to taste.
10. 4. Pour into hot bowls, top with the crumbled Gorgonzola cheese, a drizzle of olive oil and croutons.
11. 5. Serve to your guests with a delicious glass of wine!

cauliflower, cream milk, ube, butter, salt, gorgonzola cheese, olive oil, croutons

Taken from tastykitchen.com/recipes/soups/cauliflower-and-gorgonzola-soup/ (may not work)