Creamy broccoli and cauliflower soup topped with chunks of bread, sharp cheddar cheese and broiled to perfection
Cauliflower and Broccoli Soup with Cheddar Cheese Croutes
Creamy cauliflower soup is given real bite by adding chunky cauliflower and broccoli florets and crusty bread piled high with melting cheddar cheese.
Recipe type: Soup
Serves: 3-4
Ingredients
- 2 oz or ¼ c butter
- 1 onion, peeled and roughly chopped
- 1 garlic clove, peeled and chopped
- 2 heads cauliflower
- 1 large potato, cut into bite size chunks
- 3 ¾ c vegetable stock
- 8 oz heavy cream
- 6 bacon strips (optional)
- 1 small baguette
- 8 oz or 2 c sharp grated Cheddar cheese
- salt and ground black pepper
- chopped fresh parsley to garnish
Instructions
- Melt the butter in a large pan and add the onion and garlic. Cook for 4-5 minutes, until softened. Break the cauliflowers into florets and add about half and all the potato to the pan. Pour in the vegetable stock and bring to a boil. Reduce the heat and simmer for 20 minutes, until very soft.
- Meanwhile, cook the rest of the cauliflower in boiling salted water for about 6 minutes, or until just tender but not mushy. Remove from the pan and refresh under cold running water, then drain well. Chop the broccoli into florets and add to the boiling salted water. Cook for 3-4 minutes, until just tender. Drain and refresh under cold water. Add to the cauliflower and set aside.
- Cool the soup slightly, then process it in a food processor or blender until smooth. Return the soup to the rinsed out pan. Add the cream and salt and pepper to taste, then heat gently until piping hot. Add the blanched cauliflower and broccoli and heat through but do not boil. Preheat broiler to high. Broil the bacon until very crisp then leave to cool slightly. Ladle the soup into flameproof bowls. Tear (don’t cut) the baguette into four ragged pieces and place one in the center of each bowl. Sprinkle grated cheese over the bread and stand the bowls on one or two baking trays. Grill for 2-3 minuets, until the cheese is melted and bubbling. Take care when serving the hot bowls. Roughly chop the bacon and sprinkle it over the melted cheese, then sprinkle the chopped parsley over the top and serve immediately. From the Ultimate Soup Bible
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