Cauliflower Cheese Soup With Homemade Breadsticks. A warming winter soup using a classic combination, perfect for Bonfire Night.
Makes 36 bread sticks.
Preparation and Cooking Time: 30 minutes.
- 1 tbsp olive oil
- 1 leek, finely chopped
- 1 garlic clove, chopped
- 500g cauliflower, cut into small florets
- 1 litre hot vegetable stock
- 100g cheddar cheese, grated
- 2tbsp Rachel’s Greek Style natural yogurt
- Salt and pepper
- Pinch of English mustard powder
- 450g strong bread flour, extra for dusting
- 1 x 7g sachet fast action yeast
- 1tsp salt
- 100g Rachel’s Greek Style natural low fat yogurt
- 150g water
- 2 tbsp olive oil, for greasing
Toppings (to be used as preferred):
- 2 tsp sea salt
- 2 tsp ground black pepper
- 2 tsp poppy seeds
- 2 tsp sesame seeds
- 2 tsp fresh rosemary or thyme
Method for soup:
- Heat the olive oil in a deep frying pan or heavy bottom saucepan, add the leek and garlic clove and fry until softened.
- Add the cauliflower and stock and bring to the boil. Reduce the heat and simmer for 10 minutes until the cauliflower is cooked.
- Add the cheese and allow to melt, remove the pan from the heat and add the Rachel’s yogurt and seasoning; salt, pepper and a little pinch of English mustard powder.
- Allow the soup to cool slightly before transferring to a food processor and blend until smooth. Season again if necessary.
- Serve in a bowl with warm breadsticks.
- (See recipe for homemade breadsticks below)
Method for breadsticks:
- Preheat the oven 220°C/425°F/Gas Mark 7.
- Dust 2 large baking trays with flour.
- Put the flour, yeast and teaspoon of salt into a large bowl.
- Using a jug weigh out the yogurt and water, and warm slightly in a microwave until just tepid or hand hot. Alternatively, warm in a heatproof bowl over a pan of boiling water.
- Add enough of the yogurt and water mixture to make a soft dough.
- Knead the dough well for 10 minutes on a lightly floured work surface or for five minutes using an electric mixer – the mixer must be fitted with a dough hook.
- Divide the dough into 36 equal portions and roll the portions into balls, then roll them out into a long sausage shape approx 25cm long. Tip: for best results make the thickness of each breadstick equal, try making twists by splitting the dough piece in half and then braiding the two halves together.
- Place the breadsticks on the prepared baking trays and space them apart. Cover the breadsticks with oiled clingfilm making sure this is airtight. Leave in a warm place for 30 minutes or until the sticks have doubled in size.
- Remove the clingfilm and sprinkle the bread sticks with your choice of toppings. Bake the breadsticks until they are golden brown and feel firm. Remove the sticks from the oven and leave to cool on baking trays.
About this post: This recipe was provided by Rachel’s. No Payment was received.