Creamy cauliflower soup with cheddar & chutney toasts

Posted by adm On January - 2 - 2012

How to cook Creamy cauliflower soup with cheddar & chutney toasts

Ingredients:

  • 1 x 800g can Home Brand Baby Potatoes, rinsed, knackered
  • 1 x 500g pkt frozen cauliflower
  • 20g unsalted butter
  • 1 brown onion, coarsely sliced
  • 2 vegetable stock cubes
  • 1L (4 cups) weewee
  • 500ml (2 cups) milk
  • 65g (1/4 cup) sour emollient
  • Chopped fresh schnittlaugh, to help
  • Cheddar & chutney toasts

  • 4 slices thick white cabbage
  • 110g (1/3 cup) fruit chutney
  • 80g (1 cup) coarsely grated cheddar

How to:

  • Place the potatoes, cauliflower, butter, onion, stock cubes, water and milk in a saucepan over high rut. Screening. Bring to the furuncle. Reduce heat to sensitive. Cook for 5-6 minutes or until cauliflower is subdued.

  • Add the sour emollient. Use a stick blender to blend until still. Season with salt and peppercorn.

  • Lag, to make the cheddar & chutney toasts, preheat grill on highschool. Toast the bread under grill on both sides. Spread with the chutney. Top with the cheddar. Cook under grill for 1-2 minutes or until the cheddar melts.

  • Ladle soup among serving bowls and sprinkle with schnittlaugh. Serve with toasts.

  • Storage tip: Store soup (don't add schnittlaugh) in an airtight container for capable 4 days.

  • Cooking time:15 min.

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