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Caramelised Cauliflower Soup

A community recipe by

Not tested or verified by Nigella.com

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Introduction

Taken from the Paris cookbook by Patricia Wells, originally cooked in Tante Louise, Paris.

Taken from the Paris cookbook by Patricia Wells, originally cooked in Tante Louise, Paris.

Ingredients

Serves: 6

Metric Cups
  • 1 large cauliflower
  • 60 grams unsalted butter
  • 1 litre chicken stock
  • 1 lemon (juiced)
  • salt (to season)
  • pepper (to season)
  • 1 large cauliflower
  • 2⅛ ounces unsalted butter
  • 1⅘ pints chicken broth
  • 1 lemon (juiced)
  • salt (to season)
  • pepper (to season)

Method

Caramelised Cauliflower Soup is a community recipe submitted by ProastioMinger and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Break Cauliflower in to florets and boil in heavily salted water for 15 mins with the lemon juice.
  • Strain and put in a blender, puree till smooth.
  • To prepare the brown butter melt butter in a soup pan over a medium heat, watch carefully, when the butter begins to brown and give off a nutty flavour, about 2 mins, add the puree then the chicken stock, stir and simmer for 5 mins.
  • Season to taste
  • Break Cauliflower in to florets and boil in heavily salted water for 15 mins with the lemon juice.
  • Strain and put in a blender, puree till smooth.
  • To prepare the brown butter melt butter in a soup pan over a medium heat, watch carefully, when the butter begins to brown and give off a nutty flavour, about 2 mins, add the puree then the chicken broth, stir and simmer for 5 mins.
  • Season to taste
  • Additional Information

    In Tante Louise they fry cubes of Foie gras and add to the finished soup, but it's perfect even without this luxury.

    In Tante Louise they fry cubes of Foie gras and add to the finished soup, but it's perfect even without this luxury.

    Tell us what you think