We are officially in autumn! It did not really feel like autumn until we came back to Germany a couple of days ago and noticed that the roads are all covered in pretty red and orange leaves. With the temperatures dropping and rain pouring down, there is nothing more comforting than a hot bread soup. This is the dressed up version of the first bread soup we made. Using seasonal cauliflower with blue cheese and sourdough bread.
In case you are wondering the first bread soup we made was a 15min bread soup recipe. This recipe definitely takes longer but has more dimension to the taste. The recipe is from Jamie Oliver’s cook book, Jamie Oliver’s Great Britain. It was a present from a friend a couple of years back and I have finally decided to dust the book and try a recipe.
I was initially a little hesitant about adding the blue cheese to the recipe but decided to stick to it and am really glad I did it. The blue cheese was very subtle. Adding the creaminess and richness to the soup but not overpowering the taste of the cauliflower. Cauliflower is not the tastiest ingredient to use. Bland and almost boring but the brightness of the sourdough bread and the richness of the cheese brings the cauliflower soup base to life.
Do make sure to find a pot that fits everything! I used the Ikea Stock Pot which was just perfect! It is both oven safe and huge. It is fast becoming one of my favourite pots in the house.
I made this for the two of us. Yes it serves 8 people and no we did not finish everything on our own. I froze half of it and had the rest over the next couple of days as lunch and dinner. So with all the effort you put into preparing the soup I think it is worth simply making a big batch and consuming it over time.
1 tbs butter
150g diced bacon
2 big onions, chopped
1 tbs anchovies, finely chopped
small bunch of thyme, leaves only
small bunch of sage
1 head of cauliflower, cored and roughly chopped
2 litres vegetable broth
9 thick slices of sourdough bread
small bunch rosemary, stem removed
100g stilton (blue cheese)
To a big pot on medium high heat add olive oil and butter followed by bacon. Fry till the fats from the bacon melts away and the that the bacon turns slightly brown. Add the onion, anchovies, thyme and sage. Stir fry till all ingredients are well mixed. Add cauliflower to the pot then mix well with the rest of the ingredients.
Pour vegetable broth. Bring the mixture to a boil and reduce heat to low, with the lid ajar, let the soup simmer for about 30-40 mins, till the cauliflower is cooked. Season with salt and pepper. Set aside.
Prehear oven to 356 degree f (180 degree c).
In another big pot, that is oven safe and big enough to contain everything, place 3 slices of bread followed by a light sprinkle of rosemary. Layer with a couple ladle of cauliflower soup, enough to submerge the bread. You could press gently (with the ladle) on the mixture to make sure that the bread absorbs the soup. Top it off with 3 slices of bread and crumble the stilton over the bread. Again lightly sprinkle some rosemary leaves, followed by the cauliflower soup. Follow through until you reach the top.
For the top layer of bread drizzle some olive oil. Bake in the oven for 15mins or till top layer of bread turns brown.
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