1. Saute the garlic and leek in butter until translucent. 2. Pour in vegetable broth; add cauliflower florets. 3. Bring to boil; reduce heat to medium-low, cover and cook for 10-15 minutes until cauliflower is crisp-tender. 4. Transfer 1 cup of broth to bowl; whisk in cornstarch or potato starch flour to make a slurry; set aside. 5. Using an immersion blender, puree the soup in the pot until creamy. 6. Whisk the slurry into the pot and heat; fold in blue cheese and parsley. 7. Simmer for an additional 5 - 10 minutes. 8. Garnish with bacon crumbles and additional blue cheese to serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
