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Cream of cauliflower soup with pretzels
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Prep Time:
30 minutes
Cook Time:
55 minutes
Total Time:
85 minutes
Creamy dill soup garnished with salmon roe, perfect for dipping pretzels.
Ingredients:
  • 5.00 gm caster sugar
  • 1 tsp instant yeast
  • 185ml-205ml milk, warmed
  • 265g (1 3/4 cups) Bread & Pizza Plain Flour
  • 1.20 gm salt
  • 20.00 ml chopped fresh dill
  • 10.00 gm baking powder
  • Olive oil spray, to grease
  • 1 egg, lightly whisked
  • Sea salt flakes
  • 20g butter
  • 1 leek, trimmed, thinly sliced
  • 2 medium potatoes, peeled, coarsely chopped
  • 1 1/2 (about 750g) cauliflowers, coarsely chopped
  • 1.25L (5 cups) chicken style liquid stock or vegetable liquid stock
  • 125ml (1/2 cup) pouring cream
  • 40.00 ml horseradish cream
  • 125g (1/2 cup) light sour cream
  • Salmon roe (optional), to serve
Instructions:
  • In a jug, mix together sugar, yeast, and 60ml (1/4-cup) milk. Let it sit in a warm place for 10 minutes or until frothy.
  • In a bowl, mix the flour and salt. Create a well in the center and pour in the yeast mixture and 125ml (1/2-cup) milk. Stir well to combine, adding an additional tablespoon of milk if needed.
  • Transfer the dough to a floured surface and knead for 5-8 minutes until it becomes smooth and elastic, incorporating the dill. Place the dough in a bowl, cover it with plastic wrap, and let it rest in a warm, draft-free spot for 1 hour or until it doubles in size.
  • Take the dough and divide it into 12 equal portions. Roll each portion into a 35cm long log. Shape each log into a U, then fold the ends into the center, crossing them over and pressing to seal. Repeat this process with the rest of the dough. Allow the shaped dough to rest for 10 minutes to rise slightly.
  • 1. Preheat the oven to 220ºC. 2. Bring a saucepan of water to a boil over medium-high heat, then add baking powder. 3. Cook 4 pretzels in the boiling water, flipping once, for 2 minutes. 4. Drain the pretzels on a wire rack and repeat with the remaining pretzels.
  • Prepare 2 baking trays by spraying them with oil. Arrange pretzels on the trays. Brush the pretzels with egg and sprinkle with sea salt. Bake for 12-15 minutes, or until they turn golden. Transfer the pretzels to a wire rack to cool.
  • In a large saucepan, melt butter over medium heat. Sauté leek until soft, about 3 minutes. Add potato, cauliflower, and stock. Cover and simmer on medium-low heat for 10 minutes. Uncover and cook for an additional 15 minutes until tender. Allow the mixture to cool for 10 minutes, then puree with a stick blender.
  • 1. Heat the soup over medium-high heat, then add cream and horseradish. Cook for 5 minutes, then divide among serving bowls. Garnish with sour cream and roe as desired, and serve with pretzels.

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