Gordon Ramsay's Cauliflower Cream Soup
A silky-smooth cauliflower cream soup finished with cream, crunchy croutons and a drizzle of truffle oil.
Ingredients
| 1 голям или 2 средни (~1,2 кг)/large or 2 medium (~1.2 kg) | cauliflower |
| 25 г/g | butter |
| 1 с.л./tbsp | olive oil |
| 1 голям (~250 г)/large (~250 g) | potato |
| 1 | onion |
| 1.2 л/l | chicken or vegetable broth |
| 400 мл/ml | milk |
| 100 мл/ml | single cooking cream |
| 2 глави/bulbs | kohlrabi (optional) |
| 2 с.л./tbsp | olive oil (for the croutons) |
| 2 филии/slices | stale bread |
| за пръскане/for drizzling | truffle oil |
Instructions
- Remove the core and cut the cauliflower into florets. Warm the butter and olive oil in a large pot. Add the cauliflower, potato, onion and garlic. Sauté for about 10 minutes – they should soften but not colour.
- Pour in the broth and bring to a boil. Add the milk and seasonings and return to the boil. Simmer uncovered for about 10-15 minutes until the vegetables are tender. Add the cream and blend.
- For the croutons, warm the olive oil in a pan over medium heat. Add the cubed bread and fry until crisp. Drain on kitchen paper. Sprinkle with sea salt and black pepper.
- Pour the soup into a clean pot, check the seasoning and gently reheat. Ladle into warmed bowls, drizzle over a little truffle oil and scatter a few croutons on top. Serve immediately.