Cauliflower & beer soup with rosemary croutons

A light, crisp lager adds extra zing to this creamy soup finished with blue cheese.

Recipe «Cauliflower & beer soup with rosemary croutons» presented in category Recipes / Soups, to prepare this dish you will need no more 35 minutes. To make this dish at home by prescription from the author sheff would need: 2 tbsp olive oil, 1 large brown onion, finely chopped, 2 garlic cloves, finely chopped, 1 1/2 tbsp chopped fresh rosemary leaves, 1 large cauliflower, cut into florets , 500ml milk, 375ml chicken stock, 250ml light-flavoured lager beer , 200g day-old sourdough bread, torn, 80ml pouring cream, 100g blue cheese, crumbled, Extra virgin olive oil, to serve.

Ingredients:

• 2 tbsp olive oil 
• 1 large brown onion, finely chopped 
• 2 garlic cloves, finely chopped 
• 1 1/2 tbsp chopped fresh rosemary leaves 
• 1 large cauliflower, cut into florets 
• 500ml milk 
• 375ml chicken stock 
• 250ml light-flavoured lager beer 
• 200g day-old sourdough bread, torn 
• 80ml pouring cream 
• 100g blue cheese, crumbled 
• Extra virgin olive oil, to serve 

Instructions

1. 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.
2. 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.
3. 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.