Friday, 7 March 2014

Recipe: Cream of Cauliflower

Cream of cauliflower

Whilst reminiscing the days of working part time in an Italian restaurant, I’ve been going crazy over soups, trying to recreate some of my favourite soups from those days. One of the many soup of the day in the restaurant was cream of cauliflower. Though cauliflower doesn’t sound appealing to everyone, cream of cauliflower taste delicious with a hint of sweetness with a fragrant touch of cream.

Here’s my recipe:

Cream of Cauliflower (serves 7-8)

1.2kg        cauliflower
1               large potato (cubed)
1               onion (finely chopped)
2               cloves garlic (finely chopped)
3 tbsp       butter
2 tbsp       olive oil
1000ml     chicken stock
300ml       milk
150ml       cream fraiche/double cream
parsley (finely chopped) – optional


1. Prepare all the ingredient as above. Cut the cauliflower into florets and discard the stems.

2. Heat the olive oil in a deep saucepan or a pot and stir in the onion and garlic. Fry the garlic and onion until translucent.

3. Add in the butter to the pot and stir until the butter foams. Add in the cauliflower florets and cubed potato. When it sizzles, lower the heat and cover the pot for 10 minutes to sweat the cauliflowers and potato to soften them.

4. Add in the chicken stock and milk. Bring to boil at a low heat to prevent milk scum from forming. Cook until all the cauliflower and potato are soft. Add in the chopped parsley. Season with salt and pepper according to taste.
TIP: For a more diluted texture, add an additional 100 ml of milk.

5. Turn off the heat and blend the soup in batches.

6. Pour the blended soup back into the pot and cook over low heat. Add in cream and stir well to combine the cream with the soup.

7. Serve the soup topped with a little double cream and croutons or garlic bread.

Cream of cauliflower with croutons


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