Creamy Cauliflower Soup with cheesy croutons
Ingredients
1 x large Cauliflower, roughly chopped
50g butter
3 Leeks or brown onions, peeled, rinsed roughly chopped
2 cloves garlic, peeled, chopped
2 potatoes, peeled, roughly chopped
1 litre chicken or veggie stock
1 fresh bay leaf
1 sprig fresh thyme
50ml cream - optional
1 - 2 tablespoons chopped chives
Freshly ground black pepper
Wholemeal sourdough baguette sliced on the diagonal
Cheese of choice - blue, goat’s fetta or gruyere
Melt butter gently in large saucepan. Saute leeks 10 minutes or until soft. Add garlic and saute further 2 minutes. Add stock, bay leaf and thyme and with the lid on, bring to the boil. Reduce to simmer.
Add potatoes and cauliflower to the stock. With the lid on, bring to the boil again and reduce to simmer. Add black pepper and if your stock is not salty, some salt to taste. Simmer for 20 minutes and remove from heat.
When cooled a little, remove aromatics and blitz with a stick blender or pour into a blender and puree until smooth.
Place baguette on diagonal under the griller. If using soft cheese toast both sides. If not, turn baguette over and top with cheese and return to the griller and cook until cheese is melted. To serve, stir cream through the soup and pour into bowls. Garnish with chives and place crouton on side of bowl.
1 x large Cauliflower, roughly chopped
50g butter
3 Leeks or brown onions, peeled, rinsed roughly chopped
2 cloves garlic, peeled, chopped
2 potatoes, peeled, roughly chopped
1 litre chicken or veggie stock
1 fresh bay leaf
1 sprig fresh thyme
50ml cream - optional
1 - 2 tablespoons chopped chives
Freshly ground black pepper
Wholemeal sourdough baguette sliced on the diagonal
Cheese of choice - blue, goat’s fetta or gruyere
Melt butter gently in large saucepan. Saute leeks 10 minutes or until soft. Add garlic and saute further 2 minutes. Add stock, bay leaf and thyme and with the lid on, bring to the boil. Reduce to simmer.
Add potatoes and cauliflower to the stock. With the lid on, bring to the boil again and reduce to simmer. Add black pepper and if your stock is not salty, some salt to taste. Simmer for 20 minutes and remove from heat.
When cooled a little, remove aromatics and blitz with a stick blender or pour into a blender and puree until smooth.
Place baguette on diagonal under the griller. If using soft cheese toast both sides. If not, turn baguette over and top with cheese and return to the griller and cook until cheese is melted. To serve, stir cream through the soup and pour into bowls. Garnish with chives and place crouton on side of bowl.