Cauliflower Soup with Fennel Croutons
Author: Tasting Pour
Recipe type: Soup
Prep time:
Cook time:
Total time:
Serves: 4-6 servings
- 1 medium onion, finely chopped
- 2 medium yukon gold potatoes, chopped
- 2 garlic cloves, finely chopped
- 1 green bell pepper, diced
- 2½ cups cauliflower florets, 1 inch pieces
- 3 Tbs fennel fronds, chopped (plus more for garnish)
- 2 Tbs sage, chopped
- 3 Tbs. butter
- 2 cups chicken stock
- 1 cup whole milk
- ½ cup Stilton cheese (plus extra for garnish)
- ½ up half and half
- salt and pepper to taste
- 2-3 cups cubed bread - like a large day old roll
- 2 Tbs butter
- Salt, pepper, fennel seed to taste
- Melt butter in soup pot.
- Add onion, potatoes, garlic, bell pepper, cauliflower and cook until the onion softens.
- Add chicken stock and milk, fennel fronds, and sage.
- Bring to simmer and simmer covered until cauliflower is soft. 20 minutes
- Puree soup.
- Return to soup pot and add Stilton, half and half, salt and pepper.
- Cook over low heat to melt cheese and blend flavors.
- Melt butter over medium heat and allow to brown but not burn.
- Turn heat very low and add chopped bread.
- Toss in butter and sprinkle with fennel seeds, salt, and pepper.
- Cook over low heat until crunchy, frequently tossing to prevent burning.
Recipe by Tasting Pour by Jade Helm at https://tastingpour.com/2016/02/cauliflower-soup-with-fennel-croutons.html/
3.5.3208