Cauliflower Soup with Beer and Cheese

    Cauliflower Soup with Beer and Cheese


    38 people made this

    An excellent version of cauliflower soup with lots of veggies, cheese and beer. You can cut the amount of butter used for frying if you wish. A good way to eat cauliflower cos it stays in chunks.

    Serves: 6 

    • 1/2 cup chopped spring onions
    • 1 cup sliced celery
    • 1 cup sliced carrots
    • 250g mushrooms, sliced
    • 170g butter
    • 1/2 cup (60g) flour
    • 1 teaspoon mustard powder
    • 5 cups (1.25litres) chicken stock
    • 1 small head cauliflower
    • 1 stubbie (375ml) of beer
    • 250g grated mature cheddar cheese (or to taste)
    • 2 tablespoons grated Parmesan cheese
    • salt and pepper to taste

    Preparation:15min  ›  Cook:40min  ›  Ready in:55min 

    1. Saute the spring onions, celery, carrots, and mushrooms in the butter. Mix the flour and dry mustard into sauteed vegetables. Add chicken broth, bring to a boil.
    2. Break up cauliflower into bite-size pieces, steam until just tender.
    3. Reduce heat of sauteed vegetables to a simmer, add cauliflower, beer, and cheeses.
    4. Simmer 15-20 minutes. Add salt and pepper to taste.

    Make it Vegetarian

    Use veggie stock instead of chicken stock.

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