Cream of cauliflower soup with pretzels

Recipes / Soups

Dip a pretzel into creamy, tangy soup decorated with dill and bursts of salmon roe.

Recipe «Cream of cauliflower soup with pretzels» presented in category Recipes / Soups, to prepare this dish you will need no more 55 minutes. To make this dish at home by prescription from the author sheff would need: 1 tsp caster sugar, 1 tsp instant yeast, 185ml-205ml milk, warmed, 265g Anchor Bread & Pizza Plain Flour, 1/2 tsp salt , 1 tbsp chopped fresh dill, 1 tbsp 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 cauliflowers, coarsely chopped, 1.25L vegetable or chicken stock, 125ml pouring cream.

Ingredients:

  • 1 tsp caster sugar 
  • 1 tsp instant yeast 
  • 185ml-205ml milk, warmed 
  • 265g Anchor Bread & Pizza Plain Flour 
  • 1/2 tsp salt 
  • 1 tbsp chopped fresh dill 
  • 1 tbsp 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 cauliflowers, coarsely chopped 
  • 1.25L vegetable or chicken stock 
  • 125ml pouring cream 
  • 2 tbsp horseradish cream 
  • 125g light sour cream 
  • Salmon roe , to serve 

Instructions

  1. Combine sugar, yeast and 60ml (1/4-cup) milk in a jug. Set aside in a warm place for 10 minutes or until frothy.
  2. 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.
  3. 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.
  4. 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.
  5. Preheat oven to 220ºC. 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.
  6. 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.
  7. 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.
  8. 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.