Cauliflower soup with brioche crumbs

Name: Cauliflower soup with brioche crumbs
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 50g unsalted butter; 1 onion, chopped; 1 cauliflower, cut into florets; 2 cups (500ml) Massel chicken style liquid stock or vegetable liquid stock; 300ml milk; 300ml pure (thin) cream; 1 small brioche, torn; 1 garlic clove, roughly chopped; 1 tbsp finely chopped flat-leaf parsley

4.9

(13)

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Prep Time: 20 minutes

Cook Time: 20 minutes

Total: 40 minutes

Servings: 6

Cost: $3.96 /serving

Author : Valli Little

european french simmer

Ingredients

Remove All · Remove Spices · Remove Staples

50 grams unsalted butter1 onion, chopped1 cauliflower, cut into florets2 cups (500 milliliters) Massel chicken style liquid stock or vegetable liquid stock300 milliliters milk300 milliliters pure (thin) cream1 small brioche, torn1 garlic clove, roughly chopped1 tbsp finely chopped flat-leaf parsley

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Instructions

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Step 1

Melt butter in a large saucepan over medium-low heat. Cook the onion for 3-4 minutes until soft but not coloured. Add cauliflower and cook, stirring, for 1 minute. Add stock and milk, then bring to the boil. Reduce the heat to low and cook for 5-6 minutes until cauliflower is tender. Cool slightly, then blend soup until smooth. Return to pan with cream and heat through. Season with sea salt and white pepper.

Step 2

Meanwhile, 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 golden, then toss with parsley. Serve soup sprinkled with the crumbs.