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Cauliflower soup with brioche crumbs
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Cauliflower soup with crispy, golden breadcrumbs for a delightful crunch.
Ingredients:
  • 50g unsalted butter
  • 1 onion, chopped
  • 1 cauliflower, cut into florets
  • 500ml chicken stock
  • 300ml milk
  • 300ml pure (thin) cream
  • 1 small brioche, torn
  • 1 garlic clove, roughly chopped
  • 20.00 ml finely chopped flat-leaf parsley
Instructions:
  • In a large saucepan, melt butter over medium-low heat. Sauté the onion for 3-4 minutes until soft but not browned. Add cauliflower and cook for 1 minute. Pour in stock and milk, and bring to a boil. Simmer on low heat for 5-6 minutes until cauliflower is tender. Let cool slightly, then blend soup until velvety. Stir in cream and heat gently. Season with sea salt and white pepper to taste.
  • Preheat the oven to 180°C. Pulse brioche and garlic in a food processor until crumbled. Spread on a baking tray and toast for 5-6 minutes until golden, then mix with parsley. Serve soup topped with the seasoned crumbs.

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