Last updated on May 21st, 2018 at 02:32 pm
Yummy recipe for Cauliflower and Cheese Soup, served with crunchy Parmesan Croutons
For the soup:
2 tbs butter
1 large onion, finely chopped
600g cauliflower, washed and cut into small florets
2½ cups water
½ cup milk
2 sachets Woolworths liquid chicken stock concentrate (if you use a different chicken stock, you’ll need to taste and adjust salt levels)
½ tsp salt
¼ tsp white pepper
¼ tsp nutmeg
1 bay leaf
1 garlic clove, finely chopped
½ cup freshly grated parmesan (or grana padano or pecorino)
8 tbs cream
For the croutons:
4 thick slices ciabatta bread, cut into large blocks
extra grated parmesan
Fry the onion in the butter over low heat until soft. Add the rest of the soup ingredients except the cheese and cream. Cover and cook over low heat until the cauliflower is soft. Remove the bay leaf. Use a stick blender or your liquidizer to blend until velvety smooth. Place back on the heat and stir in the cheese and cream. Taste and adjust salt if necessary.
Make the croutons while the soup is cooking. Simply drizzle the bread cubes with olive oil, grate over some parmesan and toss. Tumble onto an oven tray lined with baking paper and bake at 120 degrees Celsius until crisp.
Serve this cauliflower soup topped with croutons, a bit of extra parmesan cheese and a light sprinkling of nutmeg.
More recipe options:
1) Leave the cheese out for a more calorie-conscious soup, it’s still delicious.
2) Grill some bacon until it’s super crispy and crumble it over the top instead of the crouton or, if you’re feeling extra decadent, in addition to the crouton!
3) To give this cauliflower soup more of a gourmet twist, push it through a sieve after it’s been blitzed.