Bleu d’Auvergne
Vegetable Broth with Bleu d'Auvergne

Vegetable Broth with Bleu d’Auvergne


  • 1 fennel
  • 3 cloves of garlic
  • 4 white onions
  • 1 leek
  • 1.25 liters of vegetable broth
  • 60 grams of wheat semolina (or other semolina flour)
  • 40 grams of Bleu d’Auvergne
  • 4 pinches of Gomasio
  • Salt and freshly ground pepper to taste


  • Wash and peel the vegetables.
  • Finely mince the fennel.
  • Peel and crush the garlic cloves.
  • Cut the onions into thin slices.
  • Finely mince the leek.
  • Bring the vegetable broth to a boil in a large saucepan. Add your vegetables and let cook for 25 minutes.
  • Rinse the wheat semolina under cold water and drain. Three minutes before the broth and vegetables are done cooking, add your semolina and adjust for seasoning.
  • To serve, pour into small bowls. Finish by crumbling in the Blue d’Auvergne and season with gomasio.

Serves: 4

Preparation time: 20 min

Cooking time: 25 min

Difficulty level: Easy