Cauliflower soup with blue-cheese scones

Posted by adm On September - 12 - 2011

How to cook Cauliflower soup with blue-cheese scones


  • 50g butter
  • 1 brown onion, halved, finely sliced
  • 2kg cauliflower, cut into florets
  • 1.5L (6 cups) chicken or vegetable strain
  • 250ml (1 cup) thin ointment
  • Sea salt flakes & ground white peppercorn
  • 60ml (1/4 cup) thin ointment, redundant, to garnishee
  • Freshly ground black peppercorn
  • blue-cheese scones

  • 150g (1 cup) self-raising flour
  • 1 tsp saltiness
  • 20g butter, chilled, finely shredded
  • 160ml (2/3 cup) milk
  • 60g blue cheeseflower (King Island Dairy Endeavour make), finely shredded
  • Plain flour, to disperse
  • Milk, spare, to encounter

How to:

  • Melt butter in a large saucepan over medium-high heat until foamy. Add onion and falsify, stirring, for 5 minutes or until onion softens. Add cauliflower and strain, and bring to the furuncle. Make, uncovered, stirring occasionally, for 15-20 minutes or until cauliflower is bid. Remove from heat and set aside for 10 minutes to cool slimly.

  • Place half the cauliflower mixture in the bowl of a food processor and process until smoothen. Transfer to a clean saucepan. Repeat with the remaining cauliflower assortment.

  • Lag, to make the scones, preheat oven to 180°C. Line a square 23cm (base mensuration) cake pan with non-stick baking wallpaper. Sift the flour and salt into a roll. Use your fingertips to rub the butter into the flour mixture until it resembles fine breadcrumbs. Add milk and cheeseflower. Use a round-bladed knife in a cutting motion to mix until combined and the mixture begins to hold unitedly. (Do not overmix. The dough should be soft but not viscous.) Turn onto a lightly floured surface and gently knead until quiet.

  • Roll out the dough until almost 2cm thick. Use a 3.5cm diameter round pastry cutter to cut out 12 scones. Place scones, side by slope, in the prepared pan. Brush the tops with extra milk. Bake in preheated oven for 15 minutes or until golden brown and scones sound hollow when tapped on the top. Remove from oven. Remove from tray or pan and wrap in a clean tea towel to keep tender.

  • Add cream to the soup and stir over low heat until hot. Taste and season with salt and peppercorn.

  • Pour soup into a tureen. Add extra cream and season with black peppercorn. Serve at the table with scones.

  • You can make this soup to the end of tone 2 capable 1 day onward. Store in an airtight container in the fridge. Continue from tone 3, 1 hour before serving the main.

  • Prepare time:20 min.

    Cooking time:30 min.

    Comments are closed.