Description
A deliciously creamy, absolutely comforting cauliflower soup.
Ingredients
Units
Scale
- 1 1/2 head cauliflower
- 1/2 cup white wine
- 6 cups water
- 1 cup heavy cream
- 1 tbsp butter
- salt (to taste)
- pepper (to taste)
- 1 pcs shallot (finely chopped)
- 4 slices day old bread
- 1–2 cloves garlic
- 2 tbsp olive oil (extra virgin)
- parsley (finely chopped)
Instructions
- In a large pan, heat up olive oil and saute the shallots for 5 minutes over medium heat. Turn the heat up to high, add the wine and boil for 2 minutes.
- Rinse and cut the cauliflower into six pieces and add to the pan. Cover with water, add a pinch of salt, and boil until soft – about 15 minutes. Remove the cauliflower and shallots, and let the remaining water continue to boil until reduced to half.
- Chop one of the cauliflower pieces very finely and set to the side for later.
- Return the rest of the cauliflower to the water and blend with a hand blender. Add the cream and butter, and blend again until completely smooth. Let simmer for 5 minutes. Season with salt and pepper to taste.
- Rub the bread with halved garlic pieces and drizzle a little olive oil on each. Season with sea salt and top with some chopped parsley. Grill in a hot oven for 5 minutes until crispy.
- Right before serving, return the remaining small pieces of cauliflower to the soup and serve in a deep plate. Drizzle some olive oil on top and serve with the garlic bread.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Main, Soup
- Method: Blending
- Cuisine: Scandinavian