Team thick creamy cauliflower soup with light and flavourful blue cheese scones.
- Melt butter in a large saucepan over medium-high heat until foaming. Add onion and cook, stirring, for 5 minutes or until onion softens. Add cauliflower and stock, and bring to the boil. Cook, uncovered, stirring occasionally, for 15-20 minutes or until cauliflower is tender. Remove from heat and set aside for 10 minutes to cool slightly.
- Place half the cauliflower mixture in the bowl of a food processor and process until smooth. Transfer to a clean saucepan. Repeat with the remaining cauliflower mixture.
- Meanwhile, to make the scones, preheat oven to 180°C. Line a square 23cm (base measurement) cake pan with non-stick baking paper. Sift the flour and salt into a bowl. Use your fingertips to rub the butter into the flour mixture until it resembles fine breadcrumbs. Add milk and cheese. Use a round-bladed knife in a cutting motion to mix until combined and the mixture begins to hold together. (Do not overmix. The dough should be soft but not sticky.) Turn onto a lightly floured surface and gently knead until smooth.
- Roll out the dough until about 2cm thick. Use a 3.5cm diameter round pastry cutter to cut out 12 scones. Place scones, side by side, in the prepared pan. Brush the tops with extra milk. Bake in preheated oven for 15 minutes or until golden brown and scones sound hollow when tapped on the top. Remove from oven. Remove from tray or pan and wrap in a clean tea towel to keep warm.
- Add cream to the soup and stir over low heat until hot. Taste and season with salt and pepper.
- Pour soup into a tureen. Add extra cream and season with black pepper. Serve at the table with scones.
You may need it
Mixing Bowl Set
Food Storage Container Set
Cutting Board Set