Cauliflower soup with brioche crumbs

Posted by adm On February - 25 - 2012

How to cook Cauliflower soup with brioche crumbs


  • 50g unsalted butter
  • 1 onion, shredded
  • 1 cauliflower, cut into florets
  • 2 cups (500ml) chicken or vegetable strain
  • 300ml milk
  • 300ml saturated (cut) skim
  • 1 small brioche, torn
  • 1 clove, roughly sliced
  • 1 tbs finely chopped flat-leaf parsley

How to:

  • Melt butter in a large saucepan over medium-low warmth. Cook the onion for 3-4 minutes until soft but not dark. Add cauliflower and make, stirring, for 1 bit. Add stock and milk, then bring to the furuncle. Reduce the heat to low and cook for 5-6 minutes until cauliflower is bid. Cool slimly, then blend soup until still. Return to pan with cream and heat through. Season with sea salt and white peppercorn.

  • Lag, preheat the oven to 180°C. Process brioche and garlic in a food processor to form crumbs. Spread on a baking tray and toast for 5-6 minutes until prosperous, then toss with parsley. Serve soup sprinkled with the crumbs.

  • You can warm the soup over medium heat for 5 minutes. Keep the toasted crumb mixture separate in an gas-tight container.

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