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Cauliflower soup with blue-cheese scones
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Thick creamy cauliflower soup paired with flavorful blue cheese scones.
Ingredients:
  • 50g butter
  • 1 brown onion, halved, finely chopped
  • 2kg cauliflower, cut into florets
  • 1.5L (6 cups) chicken style liquid stock (see Notes)
  • 250ml (1 cup) thin cream
  • Sea salt flakes & ground white pepper
  • 60ml (1/4 cup) thin cream, extra, to garnish
  • Freshly ground black pepper
  • 150g (1 cup) self-raising flour
  • 2.40 gm salt
  • 20g butter, chilled, finely chopped
  • 160ml (2/3 cup) milk
  • 60g blue cheese (King Island Dairy Endeavour brand), finely chopped
  • Plain flour, to dust
  • Milk, extra, to brush
Instructions:
  • In a large saucepan over medium-high heat, melt butter until it foams. Stir in onion and cook for about 5 minutes until softened. Add cauliflower and stock, bring to a boil, and simmer uncovered for 15-20 minutes until cauliflower is tender. Let it cool for 10 minutes before serving.
  • Puree half of the cauliflower mixture in a food processor until smooth. Transfer to a saucepan and repeat with the remaining mixture.
  • To prepare the scones, begin by preheating the oven to 180°C. Line a square 23cm cake pan with non-stick baking paper. In a bowl, sift the flour and salt together. Use your fingertips to rub the butter into the flour mixture until it resembles fine breadcrumbs. Next, add the milk and cheese. Using a round-bladed knife in a cutting motion, mix until combined and the mixture starts to hold together. Be careful not to overmix; the dough should be soft but not sticky. Turn the dough onto a lightly floured surface and gently knead it until smooth.
  • Roll the dough to a thickness of about 2cm. Cut out 12 scones using a 3.5cm diameter round pastry cutter. Arrange scones in a prepared pan. Brush the tops with extra milk. Bake in a preheated oven for 15 minutes or until golden brown and scones sound hollow when tapped on top. Remove from oven and transfer to a clean tea towel to keep warm.
  • Stir in cream over gentle heat until soup is hot. Season generously with salt and pepper to taste.
  • Transfer the soup to a serving tureen. Drizzle with additional cream and sprinkle with freshly ground black pepper. Serve alongside scones at the table.

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