Name Cauliflower soup with cheese puffs


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1 large potato
1 onion
25 g/1 oz butter
500 g/1 lb cauliflower florets +
one or two for garnishing
1 litre/2 pints vegetable stock
100 ml/3 1/2 fl oz cream
pinch nutmeg
salt and freshly ground pepper
2 tablespoons finely chopped
For the cheese puffs:
50 ml/2 fl oz milk
25 g/1 oz butter
30 g/1 oz flour
1 egg, beaten
2 tablespoons mature Gouda
cheese or any full-flavoured
cheese, grated

Preparation. Peel and cut the potato into cubes. Peel and finely chop the onion. Heat the butter in a large pan and fry the onion and potato for about 3 minutes. Add the cauliflower florets and vegetable stock and simmer for 10-15 minutes.
• Meanwhile make the puffs. Preheat the oven to 200 °C/400 OR
• In a saucepan bring milk slowly to the boil with the butter and when the butter has melted add all the flour at once. Stir until the mixture forms a pastry ball and leaves the sides of the pan .Turn off the heat. Allow the pastry ball to cool and stir in the egg and cheese.
• Transfer the pastry to a pastry bag with a small, smooth nozzle and squeeze onto a lightly greased or lined baking sheet, making small mounds about 1 inch apart.
• Bake the cheese puffs for 5-6 minutes until they have doubled in size and are golden brown.
To serve. Puree the soup with a mixer or food processor. Stir in the cream and season the soup with nutmeg, salt and freshly ground pepper.
• Ladle the soup into warmed deep bowls and garnish with the cheese puffs. Garnish with small cauliflower florets and parsley.
Preparation/serving: approx.
45 minutes/5 minutes
Contrains per serving: 1182 kJ/284 kcal.
8 g protein, 22 g fat, 14 g carbohydrate
4 servings

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