Cozy Homemade Lunch with Cauliflower Soup and Beer Bread

Thrifting WonderlandFood18 Comments on Cozy Homemade Lunch with Cauliflower Soup and Beer Bread

Welcome to the blog today! As promised, I’m sharing the recipes for the cauliflower soup and beer bread that we enjoyed with our blue and white table setting. When planning a meal, I often dive into a variety of sources—some recipes are treasured old favorites, while others are exciting new finds from cookbooks or the internet. No matter the source, I always cook with fingers crossed, hoping the dishes turn out as delicious as imagined.

This first recipe is by Gerald Norman and I found it on the internet. the ingredients are simple and it goes together really quickly. The largest block of time is between 50 minutes and an hour that is required for baking.

Ingredients:

3cups sifted flour

3 tsps. baking powder

1 tsp. salt

1/4 cup sugar

1 cup melted butter, divided

12 oz. beer

Mix the dry ingredients together in a good sized bowl. Be sure you sift the flour. Add the beer to the dry mixture. You can add the melted butter now or pour the butter over the flour mixture after you have poured the wet mixture into the loaf pan. I split the butter and did half in the mixture and half on top.

Place in a 375 degree pre-heated oven and bake for 50 minutes to an hour. My bread was done in 55 minutes. Allow bread to rest in the pan for 15 minutes then turn out and slice. This is really easy. I used Blue Moon beer but you can use a darker beer, if you like.

Next up is the cauliflower soup. This is a favorite recipe from the cookbook by Susan Branch called, “Heart of the Home”.

This is, again, a really easy recipe that you can put together in a very short amount of time.

Cook your leeks in a mixture of oil and butter. When they have softened add your cauliflower and your chicken broth. I use chicken stock as it provides a bit more richness. I also use stock that is salt free. when the cauliflower is cooked simple puree the mixture with an immersion blender. Then add the cream. I use a mixture of 3/4 cup milk and 1/4 cup cream. Sometimes I use all milk it just depends on what I have on hand. Add the pepper before serving and garnish with a little herbal greenery.

When the soup is heated just scoop it into nice soup bowl and serve hot with your favorite garnish. I served this soup with a loaf of the beer bread and it was delicious.

The bread was nice and light and very flavorful. It went nicely with the soup and would work with a tomato or red pepper and squash soup as well. I hope you have an opportunity to try and enjoy these recipes. Until next time…