Recipe Cauliflower soup with sage and nut butter

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UUse a good blender for this soup, you want the texture to be very, very smooth, like liquid velvet. The flavor-rich, nutty, brown butter topped with crunchy sage leaves and crushed walnuts is an unbeatable match for this soup.

Schedule

Preparation time: 10 minutes

Cooking time: 45 minutes

Serves

Four

Ingredients

  • 1 large cauliflower (about 1.2 kg cut weight)
  • 50g of butter
  • 1 large onion, finely chopped
  • 3 garlic cloves, finely chopped
  • 2 slightly crumpled bay leaves
  • 900ml chicken or vegetable stock or water
  • 500ml whole milk
  • 50 g freshly grated parmesan
See also  Spicy Tomato and Lentil Soup Recipe

To garnish

  • 60g of butter
  • 8 fresh sage leaves
  • 50 g lightly crushed walnuts
  • Good bread, to serve

Method

  1. Cut the cauliflower florets from the stem and thinly slice the stem.
  2. Melt the butter in a saucepan over medium heat and add the onion, cook for 8-10 minutes until soft and translucent. Add the garlic, bay leaves and sliced ​​cauliflower stalk, and cook 4-5 minutes more to soften. Add the broth, bring to a boil and season well to taste with salt and pepper.
  3. Add the cauliflower florets, reduce the heat to a simmer and cook covered for about 20-25 minutes, stirring occasionally, until the cauliflower is tender.
  4. Add the milk, remove the bay leaves and blend until smooth. Check seasoning, adding more salt and freshly ground black pepper if needed. Reheat and toss with the Parmesan.
  5. To make the sage and nut butter for garnish, add the butter to a small saucepan over medium heat, add the walnuts and sage leaves, and cook until brown sediment begins to appear at the bottom of the pan.
  6. Keep stirring often, you want the sediment to turn caramel brown, the sage leaves to crisp up, and the nuts to just start to color a bit.
  7. Remove the pot from the heat and serve the butter, sage and walnuts over the soup.
See also  Recipe Linguine with prawns, fried breadcrumbs, parsley and lemon

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