Cauliflower soup with cheese twirls
The whole family will love this creamy and delicious cauliflower creation, especially with the cheese twirls on the side to dip and dunk into the soup.
Tip: If you'd like, you can swap the pizza dough for a sheet of puff pastry cut to the same dimensions.
Ingredients
- 800 g cauliflower, base trimmed and tough core discarded
- 20 g unsalted butter
- 2 large echalion shallots, sliced
- 2 garlic cloves, sliced
- 200 ml whole milk (plus extra for thinning)
- 500 ml fresh chicken or vegetable stock
- 1 tsp olive oil
- 0.2 tsp lemon juice
- 28.2 oz cauliflower, base trimmed and tough core discarded
- 0.7 oz unsalted butter
- 2 large echalion shallots, sliced
- 2 garlic cloves, sliced
- 7 fl oz whole milk (plus extra for thinning)
- 17.6 fl oz fresh chicken or vegetable stock
- 1 tsp olive oil
- 0.2 tsp lemon juice
- 28.2 oz cauliflower, base trimmed and tough core discarded
- 0.7 oz unsalted butter
- 2 large echalion shallots, sliced
- 2 garlic cloves, sliced
- 0.8 cup whole milk (plus extra for thinning)
- 2.1 cups fresh chicken or vegetable stock
- 1 tsp olive oil
- 0.2 tsp lemon juice
- 220 g frozen pizza dough, defrosted
- 50 g Gruyère cheese, grated
- 0.5 tsp poppy seeds
- 0.5 tsp finely chopped rosemary
- 7.8 oz frozen pizza dough, defrosted
- 1.8 oz Gruyère cheese, grated
- 0.5 tsp poppy seeds
- 0.5 tsp finely chopped rosemary
- 7.8 oz frozen pizza dough, defrosted
- 1.8 oz Gruyère cheese, grated
- 0.5 tsp poppy seeds
- 0.5 tsp finely chopped rosemary
Details
- Cuisine: Cauliflower
- Recipe Type: Soup
- Difficulty: Easy
- Preparation Time: 25 mins
- Cooking Time: 40 mins
- Serves: 4
Step-by-step
- Preheat the oven to 200°C/400°F/gas mark 6.
- Discard any large outer leaves from the cauliflower, but keep the smaller, tender ones. Cut the cauliflower into florets, then roughly slice.
- Heat the butter in a medium pan. Add most of the cauliflower (set aside a handful along with the tender leaves), the shallots, garlic and a good pinch of salt, turning in the butter. Cover, fry gently for 10 minutes, stirring occasionally, then uncover and cook for another 5 minutes until just taking on colour. Pour in the milk and simmer gently for 5 minutes, then add the stock and simmer for another 5 minutes.
- Toss the reserved leaves and sliced florets with the oil and arrange on a roasting tray.
- For the cheese twirls, roll out the defrosted pizza dough to roughly 25cm x 20cm (10in x 8in). Scatter with the cheese, poppy seeds and rosemary, and roll up from one of the shorter ends. Cut into 12 pieces with a serrated knife, then arrange on a baking tray, pressing down slightly.
- Bake the cauliflower for 10 minutes and the twirls for 15 minutes.
- Blend the soup using an immersion blender with the lemon juice until smooth, adding more milk to loosen. Reheat the soup, ladle into bowls and scatter with the roasted cauliflower. Serve with the twirls.
This recipe and image is courtesy of Waitrose & Partners and can be found on the recipe page along with thousands of other recipes.
You might also like:
Roast pumpkin soup with blue cheese
Comments
Be the first to comment
Do you want to comment on this article? You need to be signed in for this feature