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Home Recipes

Creamy cauliflower soup

CHRIS’S KITCHEN | This week, from the kitchen of Gordan Ramsay at Claridge’s, Chris Arkadieff shows us his three C’s recipe — cream of cauliflower with cèpes mushrooms.

Chris Arkadieff by Chris Arkadieff
02-07-2020 10:31
in Recipes
Creamy cauliflower soup

Creamy cauliflower soup Photo by Patrick Selin on Unsplash

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CAULIFLOWER soup exudes warmth and richness, and it is a perfect partner to Porcini mushrooms.

Cooking the cauliflower in milk will help to retain its colour and creates a rich and tasty base for the soup. If you prefer to cook with water, you can add richness by crumbling a cheese, such as Stilton or mature cheddar, on the top of the soup.

Cream of Cauliflower Soup Recipe
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Cream of Cauliflower Soup Recipe

5 from 1 vote
Recipe by Chris Arkadieff Course: Lunch, DinnerCuisine: GlobalDifficulty: Medium
Servings

6

servings
Prep time

20

minutes
Cooking time

40

minutes
Total time

1

hour 

Ingredients

  • 3 heads of cauliflower chopped into small pieces

  • 1 medium onion finely sliced

  • 2 cloves of garlic chopped

  • 1 bay leaf

  • 3 sprigs of thyme

  • ½ teaspoon of ground cumin

  • 1.5 liters of fresh milk

  • 1.5 cups of cream

  • 100 g fresh Porcini mushrooms quartered

  • 1 small bunch of fresh chervil

  • Extra virgin olive oil

Directions

  • Place a medium saucepan on a low heat.
  • Add ½ cup of cooking oil, onions, herbs, garlic and sauté for three minutes until the onions are translucent.
  • Add the cauliflower, cumin and mix well on a medium heat for three minutes.
  • Add the milk and reduce to a low heat and cook for 30 minutes until the cauliflower is soft.
  • Remove the solid ingredients from the saucepan and blend, adding a small amount of water or milk if required.
  • Pass the soup through a sieve; the soup should be thick and creamy.
  • Return the processed soup to a saucepan and add the cream and mix well. Season and leave on a low heat.
  • Take a small heavy based fry pan on a medium to high heat.
  • Sautee the Porcini mushrooms for two minutes and season with salt and pepper. Remove and place on a small tray lined with a paper towel.
  • Serve the soup in warm large bowls, scattering the Porcini over the surface, finishing with sprigs of chervil and drizzle of olive oil. Enjoy.

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