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.
Preparation time: 10 minutes
Cooking time: 45 minutes
- 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
- 60g of butter
- 8 fresh sage leaves
- 50 g lightly crushed walnuts
- Good bread, to serve
- Cut the cauliflower florets from the stem and thinly slice the stem.
- 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.
- 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.
- 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.
- 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.
- 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.
- Remove the pot from the heat and serve the butter, sage and walnuts over the soup.