Creamy Cauliflower Soup with Bacon and Gorgonzola

About Creamy Cauliflower Soup with Bacon and Gorgonzola

Ingredients

• Medium cauliflower, separated into florets ½
• Vegetable stock 3 cups
• Salt to taste
• Bacon 2 slices
• Gorgonzola cheese, grated 2 tbsps

How to Make Creamy Cauliflower Soup with Bacon and Gorgonzola (Stepwise Photos)

Method

1. Steam the cauliflower florets in a non-stick pan until it is soft and tender.
2. Keep the bacon slices on a microwave proof plate and cook in a microwave for atleast 7 minutes or till it is crisp. Take it out of the microwave and crush into fine pieces.
3. Take the vegetable stock in a deep microwave proof bowl and heat in the microwave.
4. Put the cauliflower, vegetable stock, salt and pepper in a blender and blend till smooth and thick.
5. Pour the soup into individual soup bowls, top with crushed bacon and gorgonzola cheese and serve immediately.

Additional Tips and Tricks

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Chef Amrita Raichand

MUMMY KA MAGIC hosted by Amrita Raichand

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps