Cauliflower soup with cheese straws
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Skip to ingredients
- 500g puff pastry
- 50g grated parmesan
- cayenne pepper
- rock salt
- black pepper
- a knob butter
- 1 cauliflower
- 500ml vegetable stock
- 500ml whole milk
- 4 tbsp double cream
Method
step 1
Heat the oven to 200C/fan 180C/gas 6. Roll the puff pastry to 1/2cm thickness. Sprinkle the grated parmesan, a few pinches of cayenne pepper,rocksalt and some black pepper over, then gently press into the pastry. Cut into 21/2cm-wide strips about 15cm long. Twist each strip a couple of times, lay out on a baking sheet and cook for 20-25 minutes until puffed and golden.
step 2
Melt a knob of butter in a pan and add the stalks from the cauliflower and half the florets. Finely chop the rest of the florets and put aside. Cover and cook gently for 5 minutes. Add the vegetable stock and whole milk, and simmer until the cauliflower is cooked. Blend until smooth. Put back in the pan, add the rest of the cauliflower with the double cream and simmer for a couple of minutes. Season, dust with cayenne and serve with the cheese straws.
