Cheesy cauliflower soup
Preparation : 10 min
Cooking : 40 min
Total time : 50 min Rest : 0 min
1 pinch of rock salt
1 pinch of pepper
150 g of cheddar cheese
500 ml of water
150 ml of whole milk
500 g of cauliflower
1 of white onion
Associated products
For best results, use a very mature cheddar. For a more hearty soup, accompany it with seed croutons covered in cheese. You can grate the cheddar in the midi bowl with the 2 mm grating disc.
- 500 ml of water
- 500 g of cauliflower
- 500 g of cauliflower
- 500 g of cauliflower
- 1 of white onion
- 500 ml of water
- 150 ml of whole milk
- 150 g of cheddar cheese
- 1 pinch of rock salt
- 1 pinch of pepper
© photos Victoria Wall Harris © 2016 Hachette Livre (Marabout)
3 comments
The recipe doesn't say when to add milk. Adding with veg and onion in first cream soup step seemed to work. Also tried it substituting broccoli and it is awesome!
I added a medium potato cubed to around 3cm, a smallish zucchini sliced in 3cm rounds to the cauliflower whilst steaming, steamed for 10 mins longer than recipe. Added all to bowl plus 2 vegetable stock cubes disabled I the 500ml of water as per recipe. Adding 100grs Blue Cheese plus 100 gr grated cheddar at the end. DELICIOUS.
The cauliflower was still raw after steaming (even after an extra 12 mins) but there's no note in the recipe about whether this is ok. The ingredients list states milk is needed but the method doesn't say when to add it. The soup burned on the bottom of my cook expert during the cream soup program. quite disappointing.