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Cream Of Cauliflower Soup With Pretzels


dip a pretzel into creamy tangy soup decorated with dill and bursts of salmon roe

The ingredient of Cream Of Cauliflower Soup With Pretzels

  • 1 teaspoon caster sugar
  • 1 teaspoon instant yeast
  • 185ml 205ml milk warmed
  • 265g 1 3 4 cups anchor bread pizza plain flour
  • 1 2 teaspoon salt
  • 1 tablespoon chopped fresh dill
  • 1 tablespoon baking powder
  • olive oil spray to grease
  • 1 egg lightly whisked
  • sea salt flakes
  • 20g butter
  • 1 leek trimmed thinly sliced
  • 2 medium potatoes peeled coarsely chopped
  • 1 1 2 about 750g cauliflowers coarsely chopped
  • 1 25l 5 cups massel chicken style liquid stock or vegetable liquid stock
  • 125ml 1 2 cup pouring cream
  • 2 tablespoons horseradish cream
  • 125g 1 2 cup light sour cream
  • salmon roe optional to serve

The Instruction of cream of cauliflower soup with pretzels

  • combine sugar yeast and 60ml 1 4 cup milk in a jug set aside in a warm place for 10 minutes or until frothy
  • combine the flour and salt in a bowl make a well in the centre pour in yeast mixture and 125ml 1 2 cup milk stir to combine adding another tablespoon of milk if necessary
  • turn dough onto a floured surface and knead for 5 8 minutes or until smooth and elastic knead in dill place in a bowl and cover with plastic wrap set aside in a warm draught free place for 1 hour or until doubled in size
  • divide dough into 12 portions roll 1 portion into a log about 35cm long form a u shape then fold the ends into the centre cross ends over and press to seal repeat with remaining dough set aside for 10 minutes to rise slightly
  • preheat oven to 220u00bac bring a saucepan of water to the boil over medium high heat add baking powder add 4 pretzels and cook turning once for 2 minutes transfer to a wire rack to drain repeat with remaining pretzels
  • spray 2 baking trays with oil place pretzels on trays brush with egg sprinkle with sea salt bake for 12 15 minutes or until golden transfer to a wire rack to cool
  • melt butter in a large saucepan over medium heat cook leek for 3 minutes or until soft stir in potato and cauliflower add stock reduce heat to medium low cover cook for 10 minutes uncover cook for 15 minutes or until tender set aside for 10 minutes to cool use a stick blender to puree
  • place the soup over medium high heat stir in cream and horseradish cook for 5 minutes ladle among serving bowls top with sour cream and roe if desired serve with pretzels

Nutritions of Cream Of Cauliflower Soup With Pretzels

calories: 442 15 calories
calories: 20 grams fat
calories: 11 grams saturated fat
calories: 50 grams carbohydrates
calories: n a
calories: n a
calories: 15 grams protein
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calories: nutritioninformation

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