We would love for baby to eat cheese without fuss, and for that, in my opinion, we should gradually introduce different types of cheese, relatively early on.
Soft cheeses (pasteurized) can be introduced from 6 months. If baby starts getting teeth, why not offer a small slice of hard cheese occasionally (Comté, Swiss cheese… also pasteurized).
Today, I’m going all out with a mild blue cheese to introduce baby to a new flavor. I decided to make a creamy cauliflower soup because this vegetable has a very mild taste, allowing the gorgonzola to shine. A touch of chives for freshness, and we’re good to go!
A tip: if you’re unsure if baby will like gorgonzola, prepare the soup without blending it with the cheese. Instead, place very small slices of gorgonzola in baby’s soup spoon to observe their reaction 😉 This way, we avoid overwhelming baby and wasting the soup!
Here’s what you’ll need to prepare this cauliflower gorgonzola soup with chives for baby (From 10 months, yields a portion of 220g (7.8 ounces)):
- [adinserter block="11"]
- - 2.5 ounces of potatoes (70g)
- - 4.2 ounces of cauliflower (120g)
- - 0.5 to 0.7 ounces of Gorgonzola (depending on desired taste intensity of the soup) (15g to 20g)
- - 1 teaspoon of chopped fresh chives
- - 1 small teaspoon of olive oil
It’s a straightforward recipe for baby. Start by cutting the cauliflower into florets, keeping only the ends.
Place the florets in a bowl of water to wash them thoroughly.
Next, prepare the potatoes by washing, peeling, and slicing them into thin rounds.
Place the vegetables in a steamer basket and start cooking. In a pressure cooker like the Cookeo, cook for 8 minutes, or approximately 12 minutes in a steamer.
Meanwhile, wash the chives and chop them to obtain about 1 level tablespoon.
Now, let’s focus on the star ingredient of our baby recipe: Gorgonzola. Cut it into cubes if you decide to blend it entirely with the vegetables. However, as mentioned earlier, if you’re unsure whether your baby likes it, opt for thin slices to place on top of the soup when serving to test their reaction.
Once the vegetables are cooked, transfer them to a blender (along with the Gorgonzola if you choose to blend everything together) and add the olive oil. Gradually add some of the cooking water while blending until you reach the desired consistency.
Add the chopped chives at the last moment and mix everything well.
And there you have it! Our cauliflower with gorgonzola cheese and chive baby soup recipe (from 10 months) is now complete. Baby can enjoy it!
Bon appétit, baby!
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