Cauliflower Cheese Soup, Polanaise Crumbs

Cauliflower soup Ingredients

by Mark Broadbent

April 13th 2020

INGREDIENTS

Cauliflower Cheese Soup:

  • Whole cauliflower
  • 2 garlic cloves
  • Half a pint of milk
  • Too much butter
  • Generous handful of parmesan
  • Generous handful of cheddar
  • Dash of Lea & Perrins Worcestershire Sauce
  • 1-2 tsps Coleman’s English mustard
  • Splash of double cream
  • Generous pinch of sea salt
  • Glug of olive oil

Polanaise Crumbs:

  • Generous handful of bread shards / crumbs
  • Handful of grated raw cauliflower
  • Half a lemon zest
  • Garlic clove
  • 2 soft boiled eggs
  • Child’s handful of shredded parsley
  • Sea salt to taste
  • Milled black pepper to taste

 

MISE EN PLACE

  • Chop cauliflower into small florets
  • Peel garlic cloves and keep whole
  • Boil eggs for 7 minutes and plunge into cold water. Chop into small bits (not finely).
  • Tear bread into shards / make crumbs
  • Finely slice 1 garlic clove
  • Finely shred parsley
  • Zest half a lemon
  • Cut half a pat of butter into cubes
  • Finely grate the parmesan and cheddar
  • Measure the milk and pour into saucepan
  • Ready the double cream, Lea & Perrins and mustard
  • Plug in liquidiser

 

METHOD

  • Chop cauliflower into small florets and add to the saucepan of milk (add a splash of water), along with a few cubes of butter and the garlic cloves.
  • Season with sea salt and simmer on a medium heat until soft.
  • Drain the liquid and reserve.
  • Add the cauliflower and garlic to the liquidiser along with some of the liquid and more butter. Blitz on high until blended.
  • Add the generous handfuls of parmesan and cheddar, then a dash of Lea & Perrins and teaspoon of mustard to taste – adding more butter and liquid as needed.
  • Blitz on high until you get a silky consistency, adding a cube of butter to achieve final glossiness.

For the Polonaise:

  • Add a generous handful of bread shards / crumbs to a pan of butter and fry until golden.
  • Cool whilst adding the grated cauliflower.
  • Add finely grated lemon zest and thinly sliced garlic.
  • Add chopped egg and shredded parsley.
  • Grind black pepper and sea salt to taste.

Pour the soup from the liquidiser into a pan and heat, stirring with a whisk for ultimate glossiness.  Add more mustard and cheese to taste. Sprinkle Polonaise crumbs all over and a glug of olive oil.

 

BATTERIE DE CUISINE

  • Cooking pot
  • Wooden spoon
  • Box grater
  • Liquidiser
  • Knife
  • Chopping board
  • Ladle
  • Serving vessel
  • Bowls
  • Pepper mill
  • Tea towel

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