Cream of cauliflower soup with pretzels

Dip a pretzel into creamy, tangy soup decorated with dill and bursts of salmon roe.

The ingredient of Cream of cauliflower soup with pretzels

1. 1 teaspoon caster sugar
2. 1 teaspoon instant yeast
3. 185ml-205ml milk, warmed
4. 265g (1 3/4 cups) Anchor Bread & Pizza Plain Flour
5. 1/2 teaspoon salt
6. 1 tablespoon chopped fresh dill
7. 1 tablespoon baking powder
8. Olive oil spray, to grease
9. 1 egg, lightly whisked
10. Sea salt flakes
11. 20g butter
12. 1 leek, trimmed, thinly sliced
13. 2 medium potatoes, peeled, coarsely chopped
14. 1 1/2 (about 750g) cauliflowers, coarsely chopped
15. 1.25L (5 cups) Massel chicken style liquid stock or vegetable liquid stock
16. 125ml (1/2 cup) pouring cream
17. 2 tablespoons horseradish cream
18. 125g (1/2 cup) light sour cream
19. Salmon roe (optional), to serve

The instruction how to make Cream of cauliflower soup with pretzels

1. Combine sugar, yeast and 60ml (1/4-cup) milk in a jug. Set aside in a warm place for 10 minutes or until frothy.
2. Combine the flour and salt in a bowl. Make a well in the centre. Pour in yeast mixture and 125ml (1/2-cup) milk. Stir to combine, adding another tablespoon of milk if necessary.
3. Turn dough onto a floured surface and knead for 5-8 minutes or until smooth and elastic. Knead in dill. Place in a bowl and cover with plastic wrap. Set aside in a warm, draught-free place for 1 hour or until doubled in size.
4. Divide dough into 12 portions. Roll 1 portion into a log about 35cm long. Form a U shape, then fold the ends into the centre. Cross ends over and press to seal. Repeat with remaining dough. Set aside for 10 minutes to rise slightly.
5. Preheat oven to 220u00baC. Bring a saucepan of water to the boil over medium-high heat. Add baking powder. Add 4 pretzels and cook, turning once, for 2 minutes. Transfer to a wire rack to drain. Repeat with remaining pretzels.
6. Spray 2 baking trays with oil. Place pretzels on trays. Brush with egg. Sprinkle with sea salt. Bake for 12-15 minutes or until golden. Transfer to a wire rack to cool.
7. Melt butter in a large saucepan over medium heat. Cook leek for 3 minutes or until soft. Stir in potato and cauliflower. Add stock. Reduce heat to medium-low. Cover. Cook for 10 minutes. Uncover. Cook for 15 minutes or until tender. Set aside for 10 minutes to cool. Use a stick blender to puree.
8. Place the soup over medium-high heat. Stir in cream and horseradish. Cook for 5 minutes. Ladle among serving bowls. Top with sour cream and roe, if desired. Serve with pretzels.

Nutritions of Cream of cauliflower soup with pretzels

calories: 442.15 calories
fatContent: 20 grams fat
saturatedFatContent: 11 grams saturated fat
carbohydrateContent: 50 grams carbohydrates
sugarContent:
fibreContent:
proteinContent: 15 grams protein
cholesterolContent:
sodiumContent: