It was good idea. Sometimes it's just not the right time.
But the soup is very good. Even my boyfriend liked it, and he is actually fed up with creamy soups (especially one, that we were eating almost for a whole week). You would think that a cauliflower soup may be little bland, but this one is very balanced, mild but not bland, a little bit tangy (probably from crème fraîche I added). Enjoy it.
Creamy cauliflower soup
- 25 g butter
- 1 brown onion, chopped (I used red one)
- 2 cloves garlic, crushed
- 1 bay leaf
- 1,5 head cauliflower, chopped (leave 100 g for crumbs)
- 500 g potatoes, starchy potatoes, peeled and chopped
- 750 ml chicken stock
- 500 ml milk
- 125 ml single cream (I added crème fraîche)
- sea salt cracked
- white pepper
- 4-6 sprigs fresh thyme
- 100 g cauliflower, chopped
- 2 tablespoons olive oil
- 20 g parmesan, finely grated
Add the onion, garlic, thyme and bay leaf and cook for 5-8 minutes or until onion has softened.
Add the cauliflower, potato, stock and milk, increase heat to medium and cook for 25-30 minutes or until cauliflower and potato is tender.
Remove from the heat and using a hand-held blender, blend until smooth.
Stir through the cream, salt and pepper.
While the soup is cooking, make the parmesan cauliflower crumbs.
Place the cauliflower, oil and parmesan in a bowl and toss to combine.
Heat a non-stick frying pan over high heat. Put the cauliflower, oil and parmesan in a bowl and toss to combine. Fry the cauliflower, stirring for 2 minutes or until golden and crisp.
Top soup with cauliflower crumbs to serve.