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Categories:
cauliflower butter creme onion clove garlic olive oil lemon juice vegetable stock salt white pepper caster sugar
Viewed: 108 - Published at: 6 years agoIngredients
- 1 cauliflower large, cut into florets; stems, peeled and chopped
- 4 slices toast diced
- 5 1/4 tablespoons butter herb
- 5 3/16 tablespoons creme fraiche or soured cream
- 1 onion peeled and finely chopped
- 1 clove garlic peeled and finely chopped
- 4 tablespoons olive oil
- 1 tablespoon lemon juice
- 2 tablespoons vegetable stock
- salt
- white pepper
- 1 pinch caster sugar
Method
- Heat 1 tbsp oil in a saucepan and cook onion and garlic until soft. Add cauliflower and saute briefly. Add 4 cups of water and the lemon juice and bring to a boil. Add stock, cover and simmer for 10 mins. 5 mins before the end of cooking, remove a few florets and set aside.
- Heat 2-3 tbsp oil in batches in a large saucepan and saute diced toast. Add 2 oz of the herb butter and saute until golden brown.
- Puree soup with a hand blender, then bring to a boil. Stir in creme fraiche (or sour cream). Season with salt, pepper and sugar. Add the reserved florets. Scatter dabs of remaining herb butter over the soup. Sprinkle with the croutons.
