Caramelised Cauliflower Soup
A community recipe by ProastioMingerNot tested or verified by Nigella.com
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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
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.
For US measures and ingredient names, use the toggle at the top of the ingredients list.
Ingredients
Serves: 6
Metric
U.S.
- 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.
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.
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