Brasserie Blanc - Creamed Cauliflower & Grana Padano Soup
When cooked properly, cauliflower is noble and delicate. So… do not overcook it. A tip here is that steaming is much better than boiling. The vitamins are soluble so boiling can remove a lot of the goodness.
|70g||Onions, peeled and cut into ½ cm dice|
|A whole thyme sprig|
|300g||Cauliflower (approximately half a cauliflower)|
|1 pinch||Ground white pepper|
|100g||Shaved 2yr old Grana Padano cheese|
|2 tsp||Finely chopped fresh chives|
Sweat the onion and thyme in butter for 10 minutes without colouring. Add the chopped cauliflower, salt, pepper and water. Bring to the boil. Simmer for 10 minutes. Add the milk and cream.
Return to the boil.
Puree in a for 4 minutes until smooth. Add 50g of the parmesan cheese. Set aside until ready to serve. Bring back to the boil & foam with a hand blender
Divide between four bowls, sprinkle the remaining shaved grana padano & finely chopped chives on top. Serve immediately.
Recipe © Raymond Blanc 2015.
Recipe courtesy of Brasserie Blanc.