Neil Perry’s Cream of Cauliflower Soup with Parmesan

Neil Perry’s Cream of Cauliflower Soup with Parmesan

New
Sautéed cauliflower florets
Total Time1 hr 05 min
Prep20 min
Cook45 min
Yield :6 Dishes
Level :Easy

Ingredients

  • 50g olive oil
  • 50g unsalted butter
  • 15g peeled fresh garlic cloves, finely diced
  • 150g peeled brown onion, diced
  • Freshly ground white pepper, to taste
  • 800g cauliflower florets, roughly chopped
  • 900ml fresh chicken stock
  • 50g single (pouring) cream
  • 15g Dijon mustard, approximately
  • 50g parmesan cheese, finely grated (approximately)
  • Truffle
cauliflower soup and shaved black truffle

Directions

  1. Heat oil and butter in heavy-based pan; add garlic, onion, salt and pepper, sauté for 10 minutes.
  2. Add cauliflower and sweat over low heat for about 10 minutes or until florets are soft and golden (the browning of the cauliflower is essential for the flavour of this soup).
  3. Add stock, bring to the boil. Reduce heat and simmer, covered for about 15 minutes or until cauliflower is very soft.
  4. Remove from heat, process soup until very smooth.
  5. Return to pan, place over low heat, stir in cream.
  6. Add mustard and cheese in batches tasting soup each time to judge whether more is needed.
  7. It depends on the strength of flavour of both products as to the amount required. Check seasoning.
  8. Add more chicken stock if necessary to give the desired consistency.
  9. Finally, liberally grate or shave your truffle and enjoy!

Courtesy: www.rockpool.com

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About Post Author
Allow me to introduce myself with a quote from Nigella Lawson, “My qualification is as an eater”! Originally hailing from Hong Kong, I spent my formative years shuttling between one of the most densely populated places on earth and deepest, darkest Dorset, where resided an archaic institution for the gifted and talented - only joking! I've since discovered that I take to the country just as well as the urban intensity of Hong Kong, London and now Sydney. What does not surprise me is that I’ve ended up at the periphery of the food industry as I have always loved, and have a deep abiding interest in, food in all its glory. And Truffles! I just love truffles. Truffles happily combine with another great love I have, dogs. I feel the need to confess, however, my dogs are not truffle dogs as I’ve raised them much like my children, free range. But then, everyone’s happy! I love food, I love cooking and I certainly love eating!

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