Advanced Cauliflower cheese soup (vegetarian) for Advanced person
This creamy cauliflower soup is covered with a sprinkling of cheese and then baked to form a delicious, golden crust.
Ingredients for Cauliflower cheese soup (vegetarian)
- 700g cauliflower
- 450ml milk
- 450ml thin cream
- 1 bay leaf
- 50g unsalted butter
- 350g chopped onion
- 25g plain flour
- 200ml Massel vegetable liquid stock
- 350g gruyere (or cheddar cheese or a mix of the two)
Step 1Chop cauliflower into small florets, discard outer leaves and place in a pan with milk, cream and bay leaf. Simmer over low heat until tender. Strain, reserving cauliflower and liquid.
Step 2Wipe pan clean, return to heat and melt butter. Add onion and cook over low heat for 5 minutes or until just softened. Add flour and cook for 1 minute, then add stock and strained liquid, stirring to combine. Cook for 1-2 minutes over a low to medium heat or until slightly thickened.
Step 3Add cauliflower and 300g of cheese and season with salt, pepper and nutmeg. (Soup can be prepared ahead up to this stage and kept refrigerated.)
Step 4Preheat the oven to 220°C.
Step 5Divide soup between 6 ovenproof serving bowls and sprinkle with remaining cheese. Place bowls in a roasting pan, pour in enough water to come halfway up the sides of bowls and bake for 10-15 minutes or until cheese is bubbling and golden.
Cauliflower cheese soup (vegetarian), How to Make
Additional information for Cauliflower cheese soup (vegetarian)
Preparation: 0:40 Minutes, Cooking: 6 Minutes, Serving: Advanced Person, Level: Advanced
2755 kj Energy, 55g Fat Total, 35g Saturated Fat, 5g Fibre, 24g Protein, 158mg Cholesterol, 411.4mg Sodium, 11g Carbs (sugar), 15g Carbs (total),
All nutrition values are per serve
This Cauliflower cheese soup (vegetarian) published first on: Taste.com.au, Images by: Steve BrownYou May Also Like
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