Serves 8
Creamy, smooth, elegant, flavourful, light and suitable for any occasion, this soup has it all. What I love about cream soups is that while there are not pretentious at all, once you add the finishes touches of some truffle or olive oil, croutons, some micro-greens, some nuts or seeds, you have one spectacular and delicious soup.
1 large cauliflower (about 1.2 kg)
25 g butter
1 tbsp olive oil
1 large potato, peeled and roughly chopped
1 onion, peeled and chopped
1.2 L chicken or vegetable stock
500 ml whole milk
100 ml pouring cream
Sea salt and freshly ground black pepper
Truffle/olive oil, to drizzle
micro-greens, for garnish
Croutons:
2 tbsp olive oil
2 slices day old white bread, cut into cubes
Cut the cauliflower into florets. Heat the butter and the olive oil in a large saucepan, then add the cauliflower, potato and onion. Cover and let it steam for about 15 minutes over low heat, stirring occasionally, until the vegetables are soften but not coloured.
Pour the stock in and bring to a boil. Add the milk, salt and pepper and return to a simmer, covered, for about 20 minutes or until all of the vegetables are soft. Add cream and remove from heat.
Purée the soup using a blender until smooth.
To make the croutons, heat the olive oil in a frying pan over medium heat. Add the bread cubes, some sea salt and fry until golden and crisp, turning frequently. Remove from the pan and place them on a kitchen paper towel to drain.
Serve soup with a drizzle of truffle or olive oil, some micro-greens and a few croutons on top.
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