Cream of cauliflower soup with parmesan

Name: Cream of cauliflower soup with parmesan
Cuisine: European
Ingredients: 50g olive oil; 50g unsalted butter; 15g peeled fresh garlic cloves finely diced; 150g peeled brown onion diced; 12g sea salt; Freshly ground white pepper to taste; 800g cauliflower florets roughly chopped; 900ml chicken stock; 50ml single pouring cream; 15g Dijon mustard

8 steps

From Rockpool restaurant. Recipe no longer available on their website

Updated at: Thu, 17 Aug 2023 05:08:55 GMT

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Ingredients

4 servings

50golive oil

50gunsalted butter

15gfresh garlic cloves

peeled, finely diced

150gbrown onion

peeled, diced

12gsea salt

white pepper

freshly ground, to taste

800gcauliflower florets

roughly chopped

900mlchicken stock

50mlsingle pouring cream

15gdijon mustard

Instructions

Step 1

Heat oil and butter in heavy based pan, add garlic, salt and pepper. Saute for 10 minutes.

Step 2

Add cauliflower and sweat over low heat for about 10 minutes or until florets are soft and golden. The browning of the cauliflower is essential for the flavour of the soup.

Step 3

Add stock, bring to boil. Reduce heat and simmer, covered for about 15 minutes or until cauliflower is very soft.

Step 4

Remove from heat and process soup until very smooth.

Step 5

Return to pan, place on low heat and stir in cream.

Step 6

Add mustard and cheese in batches tasting the soup each time to judge whether more is needed.

Step 7

It depends on the strength of flavour of both products as to the amount required.

Step 8

Add more chicken stock if needed to give desired consistency.