Cauliflower & beer soup with rosemary croutons
Ingredients • 2 tablespoons olive oil • 1 large brown onion, finely chopped • 2 garlic cloves, fi…
Ingredients
• 2 tablespoons olive oil
• 1 large brown onion, finely chopped
• 2 garlic cloves, finely chopped
• 1 1/2 tablespoons chopped fresh rosemary leaves
• 1 large (950g) cauliflower, cut into florets
• 500ml (2 cups) milk
• 375ml (11/2 cups) chicken stock
• 250ml (1 cup) light-flavoured lager beer
• 200g day-old sourdough bread, torn
• 80ml (1/3 cup) pouring cream
• 100g blue cheese, crumbled
• Extra virgin olive oil, to serve
Method
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 200°C. 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.
