White Soup of Cauliflower, Leek and Roquefort

👨‍🍳 Method

For the Fried onion

1. 1
   Heat the olive oil in a pot over medium heat.

   ⚙ Pan-fryingStovePot
2. 2
   Add the onion and fry 5–8 minutes, stirring now and then, until the onion is soft and translucent and starts to turn golden at the edges. If it browns too fast, lower the heat.

   ⚙ Adding to the hot fat and fryingStove

   💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.

To assemble

1. 3
   Add the leeks and fry, until it softens.

   ⚙ Adding to the hot fat and fryingStove
2. 4
   Add the vegetables, milk, water and bay leaves and bring to a boil.

   Stove
3. 5
   Turn down the heat and simmer 20 minutes, until the vegetables are completely tender.

   ⚙ SimmeringStove

   💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
4. 6
   Remove the bay leaves.
5. 7
   Blend with an immersion blender until smooth and creamy.

   Stick blender
6. 8
   Add the cheese, season with salt and heat another 5 minutes.

   Stove
7. 9
   Drizzle a little olive oil over each bowl and sprinkle with coarse salt.