Recipes

Creamy cauliflower soup

Creamy cauliflower soup Photo by Patrick Selin on Unsplash

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.

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Cream of Cauliflower Soup Recipe

Recipe rating: 5.0 from 1 votes
Recipe by Chris Arkadieff Course: Lunch, DinnerCuisine: GlobalDifficulty: Medium
Servings

6

servings
Prep time

20

minutes
Cooking time

40

minutes
Total time

1

hour

Ingredients

  • 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.

Chris Arkadieff

Chris Arkadieff was born and raised in Australia where he gathered his first cooking experiences and won an Ansett “Best Apprentice Chef of the Year ” award. He was cooking on the exclusive Hayman Island in Australia, voted number two resort in the world, later he worked in Italy and did two stages in New York. He moved to London in 1999 to start working with Gordon Ramsay Group. After working first as sous chef and then head chef in London, he was in 2014 sent to Hong Kong to become the head chef for Gordon Ramsay’s group there. He is now head chef of the Strand Dining Rooms. He is also chef contributor to one of Prague’s leading food specialists Roman Vanek who wrote also a best selling cook book.

Published by
Chris Arkadieff
Tags: SB001
2 July 2020 10:31 AM