Comforting Entrees French

Cauliflower soup with brioche crumbs

Name: Cauliflower soup with brioche crumbs
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6
Cuisine: /french
Ingredients: 50g unsalted butter; 1 onion, chopped; 1 cauliflower, cut into florets; 2 cups (500ml) chicken or vegetable stock; 300ml milk; 300ml pure (thin) cream; 1 small brioche, torn; 1 garlic clove, roughly chopped; 1 tablespoon finely chopped flat-leaf parsley

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Crunchy, golden crumbs are the textural topping of this smooth and creamy cauliflower soup.

50g unsalted butter
1 onion, chopped
1 cauliflower, cut into florets
2 cups (500ml) chicken or vegetable stock
300ml milk
300ml pure (thin) cream
1 small brioche, torn
1 garlic clove, roughly chopped
1 tablespoon finely chopped flat-leaf parsley

Method

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.
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.