CAULIFLOWER soup exudes warmth and richness, and it is a perfect partner to Porcini mushrooms.
Cooking the cauliflower in milk will help to retain its colour and creates a rich and tasty base for the soup. If you prefer to cook with water, you can add richness by crumbling a cheese, such as Stilton or mature cheddar, on the top of the soup.
Cream of Cauliflower Soup Recipe
Course: Lunch, DinnerCuisine: GlobalDifficulty: MediumServings
6
servingsPrep time
20
minutesCooking time
40
minutesTotal time
1
hourIngredients
3 heads of cauliflower chopped into small pieces
1 medium onion finely sliced
2 cloves of garlic chopped
1 bay leaf
3 sprigs of thyme
½ teaspoon of ground cumin
1.5 liters of fresh milk
1.5 cups of cream
100 g fresh Porcini mushrooms quartered
1 small bunch of fresh chervil
Extra virgin olive oil
Directions
- Place a medium saucepan on a low heat.
- Add ½ cup of cooking oil, onions, herbs, garlic and sauté for three minutes until the onions are translucent.
- Add the cauliflower, cumin and mix well on a medium heat for three minutes.
- Add the milk and reduce to a low heat and cook for 30 minutes until the cauliflower is soft.
- Remove the solid ingredients from the saucepan and blend, adding a small amount of water or milk if required.
- Pass the soup through a sieve; the soup should be thick and creamy.
- Return the processed soup to a saucepan and add the cream and mix well. Season and leave on a low heat.
- Take a small heavy based fry pan on a medium to high heat.
- Sautee the Porcini mushrooms for two minutes and season with salt and pepper. Remove and place on a small tray lined with a paper towel.
- Serve the soup in warm large bowls, scattering the Porcini over the surface, finishing with sprigs of chervil and drizzle of olive oil. Enjoy.
