Sorrel soup with blue cheese

Sorrel and blue cheese – a combination for gourmands.


  • 50 g butter
  • 1 onion
  • 300 g cauliflower
  • 5 litres chicken stock
  • 100 g sorrel
  • 3 tbsp cream cheese
  • 75 g blue cheese
  • a pinch of salt
  • a pinch of pepper


  • Red-veined sorrel


Heat the butter in a pot, add the chopped onion and sautée until soft. Chop the cauliflower and add into the pot with the chicken stock. Boil for about 15 minutes, until the cauliflower is completely tender. Add the sorrel, cream cheese, and blue cheese, heat through and purée. Season the soup with salt and pepper.

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