Cauliflower Soup Recipe
A winter vegetable that often misses the limelight on today’s menus is the unassuming but extremely versatile and tasty cauliflower. Nothing beats a thick creamy and velvety cauliflower soup. It’s perfect on its own but, at the restaurant, I often top it with truffle-oil-infused crème and caviar. A less extravagant but equally as impressive option is a rosette of smoked salmon.
Yields: about 2 litres (freeze extra soup for later eating)
45ml Sunflower Oil
2 medium or 300g sliced Onions
1 sprig Rosemary
2 medium or 225g Potatoes
1 large Cauliflower
1 litre Milk
300 ml Milk
Salt and Pepper
1) Put a heavy based pot on the heat. Add oil and butter
2) When hot add onions and sauté until caramelised
3) Add the rosemary and chopped potatoes and sauté (chef’s note: after peeling and chopping the potato into small pieces do not put the potatoes into water as you need the natural starch in the potatoes to thicken the soup)
4) Finish with cauliflower and 1 litre of milk. Simmer until the potatoes are cooked
5) Liquidise and strain. Bring back to the boil; add the extra +- 300ml milk to get the soup to the correct consistency and season well with salt and pepper.(Chef’s note: as this is a milk based soup it does tend to burn easily so be careful when heating up.)
Please post your comments and any food-related questions below.
I look forward to hearing from you.