Ingredients

• 2 tablespoons butter, 2 tablespoons olive oil + additionally to taste
• 1/4 onion, diced into cubes
• 2 small potatoes, cut into cubes
• 1 carrot, cut into slices
• salt and freshly ground black pepper
• allspice, bay leaf
• 8 leaves fresh sage or 2 teaspoons dried
• 2 handfuls of separated cauliflower florets
• 4 tablespoons thick sour cream 18%
• 50 g blue mold cheese (Stilton, Gorgonzola or Roquefort)

Preparation

1. In a larger saucepan or pot with thick bottom melt butter, add oil and cook the onion until translucent. Add potatoes and carrot, salt and simmer for 4 minutes over low heat, stirring occasionally.
2. Pour water to 3/4 of the pot volume. Bring to a boil, season with salt, pepper, add allspice, bay leaf and sage. Cook for 4 minutes, then add cauliflower florets, top with water so all vegetables are covered and cook until tender.
3. Remove the soup from heat. In a cup dilute the sour cream with 2 tablespoons cold water, then mix with a few tablespoons of broth from the soup. Add crumbled cheese and distribute everything with the soup. Taste, if needed season more and pour additional olive oil. Do not boil, just warm well before serving.