Baked Cauliflower Cheese Soup |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This soup looks to be thick and comforting on a chilly night. From Delicious magazine it lists gruyere cheese in the ingredients, but you could also use cheddar cheese or even a mix of both if you like :) The soup can be prepared beforehand & refrigerated before baking. Ingredients:
700 g cauliflower, chopped into small florets |
450 ml milk |
450 ml light cream |
1 bay leaf |
50 g unsalted butter |
1 large onion, chopped |
25 g plain flour |
200 ml vegetable stock |
350 g gruyere, grated |
1/2 teaspoon nutmeg, grated |
Directions:
1. Place cauliflower in a pan with milk, cream and bay leaf and simmer over low heat until tender. Strain, reserving the milk mix and discarding only the bay leaf.
2. Wipe pan clean, return to heat and melt butter, add onion and cook over low heat for 5 minutes or until just softened then add the flour and cook for 1 minute, add stock and strained milk mix, stirring to combine.
3. Cook for 1-2 minutes over a low to medium heat or until slightly thickened.
4. Add cauliflower and 300g of cheese and season with salt, pepper and nutmeg.
5. Baking:.
6. Preheat the oven to 220°C.
7. Divide soup between 6 ovenproof serving bowls and sprinkle with remaining cheese.
8. Place bowls in a roasting pan, pour in enough water to come halfway up the sides of bowls and bake for 10-15 minutes or until cheese is bubbling and golden.
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