Recipe of Any-night-of-the-week Cheesy Cauliflower Soup with Semolina Balls
Hey everyone, hope you're having an amazing day today. Today, we're going to prepare a distinctive dish, Steps to Prepare Speedy Cheesy Cauliflower Soup with Semolina Balls. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.
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Many things affect the quality of taste from Cheesy Cauliflower Soup with Semolina Balls, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Cheesy Cauliflower Soup with Semolina Balls delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Cheesy Cauliflower Soup with Semolina Balls is 4 people. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Cheesy Cauliflower Soup with Semolina Balls estimated approx About 1hr.
To begin with this particular recipe, we must first prepare a few components. You can have Cheesy Cauliflower Soup with Semolina Balls using 11 ingredients and 6 steps. Here is how you cook it.
Wintery comfort soup! We came up with this recipe combining a couple of recipes we know. Our inspiration is based on an amazing soup with semolina balls we had in Vienna a year ago and the cauliflower soup recipe from Gousto.
Ingredients and spices that need to be Get to make Cheesy Cauliflower Soup with Semolina Balls:
- 50 grams butter
- 1 egg
- 100 grams semolina
- 100 grams grated parmesan
- 1 large cauliflower
- 2 vegetable stocks
- 100 grams Cheddar cheese
- 1 teaspoon cumin seeds
- Olive oil
- Salt
- Pepper
Instructions to make Cheesy Cauliflower Soup with Semolina Balls
- First step is to make the dough for the semolina balls. Mix the butter at room temperature with the egg. Then add in semolina, parmesan cheese and a pinch of salt. Mix it all with your hands to create a homogenous dough. Let it rest at room temperature for 30 minutes.
- In the mean time, prepare the cauliflower. Pre-heat oven to 220 degrees. Slice cauliflower into small florets. Dice the cauliflower leaves into small bits. Place both on a tray with baking paper. Add a drizzle of olive oil, 1 tsp of cumin seeds, a pinch of salt and pepper, give it a good mix up and place the tray into the oven for 15 minutes.
- Boil a full kettle. Dissolve 2 vegetable stocks in 1.5 litre of water when the semolina dough has rested for 30 minutes. Make small balls from the dough (they will grow larger when boiled). Bring the stock to boil in a large pot and add the semolina balls. Boil for 20 minutes. Remove the cooked semolina balls from the water and set them aside in a separate bowl.
- Keep the pot with the stock for the cauliflower soup. Add the baked cauliflower into the pot. You will need to add some extra boiled water enough to cover the cauliflower. Boil for about 7 minutes until everything is soft. Then using a hand mixer, blend the soup until smooth.
- Grate the cheddar cheese and add most of the cheese to the soup. Return to a low heath and mix it in with a spoon. Save some cheese to the side to add later. Add in the semolina balls into the soup and mix.
- Serve the soup in a bowl with a drizzle of olive oil, grinded black pepper and some extra grated cheddar cheese on top.
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