I am trying to recreate a Cauliflower and Blue Cheese soup I had many years ago (at a ski resort - the private chef wouldn't tell/sell me the secret recipe).
All the recipes I have tried end up being thick cauliflower 'glue'. They're more towards a paste/sauce dish rather than liquid soup side I am trying to reproduce.
Essentially the Cauliflower must be blended or perhaps grated because the soup is a slightly yellowish transparent colour with 1 to 2mm bits of cauliflower swimming.
I have a gut feeling the chef must have somehow used the Cauliflower in a broth method.
Basically I am asking how would you make a dish so it ends up as a nice clear watery soup dish that is cauliflowered and blue cheese flavoured not as a liquid paste?