Cauliflower and parmesan soup with brown butter and sage
serves
6
Cauliflower and parmesan soup with brown butter and sage
“Keep parmesan rinds in zip-lock bags in the fridge to add to soups like this, to dial up the cheesy flavour." – Shannon Bennett
Ingredients (11)
- 100g butter
- 2 onions, thinly sliced
- 4 garlic cloves, crushed
- 3/4 cup sage leaves, 1 tbs finely chopped, remaining left whole
- 2 tsp ground coriander
- 1 cauliflower (about 1kg), trimmed, cut into florets (including stem) and roughly chopped
- Juice of 1/2 lemon
- 4 cups (1 litre) vegetable or chicken stock
- 3/4 cup (60g) finely grated parmesan and the rind (optional), plus extra, finely grated, to serve
- 1/2 cup (125ml) pure cream
- Crusty bread, to serve
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
-
1.Melt half the butter in a large heavy-based saucepan over medium heat, add onion and cook, stirring often, for 5 minutes or until soft. Add garlic, chopped sage and ground coriander and cook for a further 2 minutes. Add cauliflower, lemon juice, stock, 1 cup (250ml) water and parmesan rind (if using). Bring to the boil, then reduce to a simmer and cook, stirring regularly, for 15-20 minutes until cauliflower is tender, adding cream and grated parmesan in the last 2 minutes.
-
2.Discard parmesan rind, transfer soup to a blender (or use a stick blender) and blend until very smooth. Return to saucepan, check seasoning and reheat.
-
3.For brown butter, place remaining butter in a small saucepan over medium- high heat. When it starts to foam, add sage and fry, stirring, for 1-2 minutes until crisp. Using a slotted spoon, transfer sage to paper towel. Season with salt flakes.
-
4.Divide soup among serving bowls, drizzle with brown butter and scatter with sage and extra parmesan.
Reviews
Join the conversation
Log in Register