1-2cm piece of root ginger
50 grams butter
1 head cauliflower (about 900 grams)
2 large potatoes
8 cups light chicken stock
2 tablespoons flour
2 tablespoons softened butter
300 ml bottle cream
1 cup grated Gruyere cheese
1. Peel and roughly chop the onions. Peel the ginger.
2. Heat the first measure of butter in a large stock pot and add the onions and ginger. Toss over a moderate heat until the onions are really fragrant and beginning to soften (do not allow them to colour or burn).
3. Trim the leaves from the cauliflower and break it into florets. Peel and cube the potatoes, then add the cauliflower and potato to the onion. Toss in the butter for about 5 minutes.
4. Add the stock and allow the soup to simmer for about 20 minutes, until the cauliflower is tender, but not overcooked.
5. Puree the cooked vegetables in a food processor until very smooth.
6. Return the soup to a clean saucepan. Mix the flour and softened butter together to form a smooth paste and whisk into the soup. Stir until thickened slightly. Do not allow the soup to boil.
7. Just before serving, stir in the cream and Gruyere and garnish with toasted parsley breadcrumbs.
1. Toss 1 cup of fresh breadcrumbs in 2 tablespoons butter and stir over a moderate heat until golden. Season with salt and pepper, stir in ¼ cup finely chopped parsley and, if you wish, sprinkle on a smidgen of ground ginger.There are no comments for this recipe. You can leave a comment below.
For no good reason, cauliflower is often maligned. In fact, it makes fabulous soup and, when accompanied by a nutty cheese such as Gruyere, it makes a beautifully rich yet light winter soup.