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.

 Cauli MAIN Image

Ingredients Required

70g Onions, peeled and cut into ½ cm dice
20g Unsalted butter
A whole thyme sprig
300g Cauliflower (approximately half a cauliflower)
300ml Boiling water
1 tsp Salt
1 pinch Ground white pepper
300ml Whole milk
75ml Whipping cream
100g Shaved 2yr old Grana Padano cheese
2 tsp Finely chopped fresh chives

Cooking Method

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.