Cream of cauliflower soup with pretzels

Posted by adm On March - 2 - 2012

How to cook Cream of cauliflower soup with pretzels

Ingredients:

  • 1 tsp caster boodle
  • 1 tsp instant yeast
  • 185ml-205ml milk, warmed
  • 265g (1 3/4 cups) Anchor Dinero & Pizza Plain Flour
  • 1/2 tsp saltiness
  • 1 tbs chopped fresh dill
  • 1 tbs baking pulverization
  • Olive oil sprayer, to filth
  • 1 egg, lightly whisked
  • Sea salt flakes
  • 20g butter
  • 1 scallion, cut, thinly sliced
  • 2 medium potatoes, raw, coarsely shredded
  • 1 1/2 (some 750g) cauliflowers, coarsely shredded
  • 1.25L (5 cups) vegetable or chicken strain
  • 125ml (1/2 cup) pouring pick
  • 2 tbs horseradish drub
  • 125g (1/2 cup) light sour emollient
  • Salmon roe (optional), to answer

How to:

  • Combine clams, yeast and 60ml (1/4-cup) milk in a jug. Set aside in a warm place for 10 minutes or until scintillating.

  • Combine the flour and salt in a trough. Make a well in the inwardness. Pour in yeast mixture and 125ml (1/2-cup) milk. Stir to commingle, adding another tablespoon of milk if requisite.

  • Turn dough onto a floured surface and knead for 5-8 minutes or until smooth and pliable. Knead in dill. Place in a bowl and cover with plastic twine. Set aside in a tender, draught-free place for 1 hour or until doubled in sizing.

  • Divide dough into 12 portions. Roster 1 portion into a log most 35cm yearn. Form a U bod, then fold the ends into the core. Cross ends over and press to varnish. Repeat with remaining gelt. Set aside for 10 minutes to rise slimly.

  • Preheat oven to 220ºC. Bring a saucepan of water to the boil over medium-high passion. Add baking pulverisation. Subjoin 4 pretzels and fudge, turning erstwhile, for 2 transactions. Transfer to a wire rack to enfeeble. Repeat with remaining pretzels.

  • Spraying 2 baking trays with oil. Place pretzels on trays. Brush with egg. Sprinkle with sea saltiness. Bake for 12-15 minutes or until lucky. Transfer to a wire rack to sang-froid.

  • Melt butter in a large saucepan over medium hotness. Cook leek for 3 minutes or until subdued. Stir in potato and cauliflower. Add strain. Reduce heat to medium-low. Screening. Cook for 10 transactions. Unveil. Cook for 15 minutes or until tenderise. Set aside for 10 minutes to sang-froid. Use a stick blender to strain.

  • Place the soup over medium-high passion. Stir in cream and horseradish. Cook for 5 transactions. Ladle among serving bowls. Top with sour cream and roe, if desired. Serve with pretzels.

  • Serves 6 as a starter.

  • Cooking time:55 min.

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