A light, crisp lager adds extra zing to this creamy soup finished with blue cheese.
- Heat half the olive oil in a saucepan over medium heat. Stir onion for 5 minutes or until soft. Stir in garlic and half the rosemary for 1 minute or until aromatic. Add cauliflower, milk, stock and beer. Bring to the boil. Reduce heat to low. Simmer for 20 minutes or until tender. Cool for 15 minutes.
- Meanwhile, preheat oven to 200°C. Combine bread and remaining olive oil and rosemary in a bowl. Spread over a baking tray. Bake for 10 minutes or until golden.
- Blend soup, in batches, until smooth. Return to clean saucepan over low heat. Add cream. Season. Heat, stirring, for 5 minutes. Divide among bowls. Top with cheese and croutons. Drizzle with extra virgin olive oil.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Kitchen Utensil Set