It’s Soup Weather! Try a Simple Creamed Cauliflower

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Creamed Cauliflower Soup

Few dishes say comfort and winter warmth quite so accurately as soup. Whether it is a light fragrant broth, a rich hearty minestrone or a satisfying cream enhanced vegetable puree, soup feeds the body as well as the soul. As a young apprentice working in a large kitchen brigade, I would savior the times I was instructed to ready the colossal pots of soup for service. I found the very action of preparing the torrid cauldron of winter goodness reassuring and calming, a pleasure I still benefit from to this day.

I am reminded of the movie “The tale of Despereaux” where a rat is responsible for the downfall of a nation once he falls head first into a bowl of their famed soup. In this case, soup being the substance for the creation of fairy tales where gallant mice knights in shining armour resurrect the kingdom by the return of their nation’s soup.

Soups beneficial elements are many, whether they be frugality, health enhancing or the ability to rally a nation and the accompaniments are as simple and humble as a slice of bread with a smothering of butter. In winter, I reach for butternut pumpkin, which is a household favorite or the pantry sensible green pea made from frozen peas or spiced tomato made with a mixture of winter tomatoes and whole canned varieties.

This soup started life as a cauliflower puree that sat underneath a slow braised brisket. It tasted so good I thought that it deserved a starring role on it’s own  so I lengthened and strengthened it slightly to the soup hybrid that it is today.  I keep it simple, with a splash of avocado oil, fried cauliflower florets  and a few glorious sourdough croutons for lovely crunch and opposing texture.

Creamed Cauliflower Soup

2 Tbsp of clarified butter

2 small shallots ~ finely diced

The white part of 1 leek ~ well washed under running water and sliced finely

2 clove of garlic ~ finely diced

1 small pure white cauliflower ~ cut into small florets, set a handful aside for garnish

1750ml chicken stock

100g  unsalted butter

1 tsp of sea salt

200mls pouring cream

White pepper

Avocado oil

Grapeseed oil for frying

4 thick slices of sourdough ~ with crusts removed and cut into cubes

Sourdough bread and butter  to serve

1. In a medium to large pot, heat the clarified butter on medium to high heat or induction setting 7 until the butter begins to sizzle lightly. Add the shallots, leek and garlic and sauté without colour for 5 minutes, stirring occasionally.
2. Add the cauliflower florets and cook lightly for a further 2-3 minutes.
3. Cover with the chicken stock and turn up the heat/induction setting 9 to bring the ingredients to a rolling boil.  Allow to cook until the liquid has evaporated by half. This should take about 25 minutes.
4. Pour the contents of the pot into a blender and process with the 100g of butter until smooth. Pass through a fine mesh sieve twice to ensure the soup is very smooth.
5. Return the soup back to a clean pot on a low heat/ induction setting 3 to keep warm until you are ready to serve.
6. Prepare the sourdough croutons by heating a generous layer of avocado oil in a small frying pan on medium to high heat or induction setting 8. Add the cubes of bread and fry until golden, tossing regularly to ensure they brown evenly. Drain the croutons on a paper towel, sprinkle with sea salt flakes and set aside until required.
7. Heat a tablespoon of grapeseed oil in a small frying pan on medium heat or induction setting 7. Add the leftover cauliflower florets to the pan and cook, stirring often until golden and crunchy. This should take about 5 minutes.  Drain on a paper towel, sprinkle with sea salt flakes and set aside.
8. When ready to plate the soup, add the cream to the pot and stir well. Turn the heat up to medium or induction setting 6 and allow  bubbles to form on the edge of the pot. Stir well.
9. Taste for flavor adding sea salt and white pepper if needed and serve in 6 warm soup bowls with a sprinkling of croutons, cauliflower florets and finish with a drizzle of avocado oil.  Serve with warm sourdough bread and loads of butter.

Photo credits: Thank you to Dan the Beast Man and Valkyrieh116 for rocking the camera lens!