- 500 g cauliflower
- 1 tbsp apple cider vinegar
- Sea salt
- 300 g pears
- ½ shallot, diced
- ¼ garlic clove, crushed
- 1 tbsp butter
- 1 sprig of rosemary
- 50 ml white wine according to taste
- 500 ml Herbamare low sodium vegetable broth
- 100 g blue cheese
- Herbamare® Original
- Freshly ground pepper
- 1 tbsp black sesame seeds according to taste
- 1 Cut cauliflower into florets.
Blanch for 2 minutes in boiling salted water to which vinegar has been added. Drain well. Set aside 100 g florets for garnish. Peel and core pears and cut into slices.
Cook garlic and shallots in butter. Add plucked rosemary needles, cauliflower and pears; cook briefly. Add wine and let cook. Add broth, bring to a boil and let cook for 15 minutes with lid on.
Puree soup together with rosemary and pass through a fine sieve into pan. Cut cheese into chunks and add. Heat gently, stirring throughout, until the cheese has melted. Do not overcook. Season to taste.
Put set aside cauliflower florets into a soup dish or soup plates, pour hot soup over and sprinkle with sesame seeds according to taste.