Cauliflower & beer soup with rosemary croutons

Cauliflower & beer soup with rosemary croutons

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A light, crisp lager adds extra zing to this creamy soup finished with blue cheese.

The ingredient of Cauliflower & beer soup with rosemary croutons

  1. 2 tablespoons olive oil
  2. 1 large brown onion, finely chopped
  3. 2 garlic cloves, finely chopped
  4. 1 1/2 tablespoons chopped fresh rosemary leaves
  5. 1 large (950g) cauliflower, cut into florets
  6. 500ml (2 cups) milk
  7. 375ml (1 1/2 cups) Massel chicken style liquid stock
  8. 250ml (1 cup) light-flavoured lager beer
  9. 200g day-old sourdough bread, torn
  10. 80ml (1/3 cup) pouring cream
  11. 100g blue cheese, crumbled
  12. Extra virgin olive oil, to serve

The instruction how to make Cauliflower & beer soup with rosemary croutons

  1. Heat half the olive oil in a saucepan over medium heat. Stir onion for 5 minutes or until soft. Stir in garlic and half the rosemary for 1 minute or until aromatic. Add cauliflower, milk, stock and beer. Bring to the boil. Reduce heat to low. Simmer for 20 minutes or until tender. Cool for 15 minutes.
  2. Meanwhile, preheat oven to 200u00b0C. Combine bread and remaining olive oil and rosemary in a bowl. Spread over a baking tray. Bake for 10 minutes or until golden.
  3. Blend soup, in batches, until smooth. Return to clean saucepan over low heat. Add cream. Season. Heat, stirring, for 5 minutes. Divide among bowls. Top with cheese and croutons. Drizzle with extra virgin olive oil.

Nutritions of Cauliflower & beer soup with rosemary croutons

fatContent: 370.45 calories
saturatedFatContent: 20 grams fat
carbohydrateContent: 10 grams saturated fat
sugarContent: 27 grams carbohydrates
fibreContent: 12 grams sugar
proteinContent:
cholesterolContent: 14 grams protein
sodiumContent: 42 milligrams cholesterol

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