A simple tasting soup is not always as simple in its ingredients and assembly. you think you are testing 1 main ingredient but other ingredients and preparation were necessary to make that main flavor shine through. The cauliflower has the STAR ROLE and not just a GUEST STAR APPEARANCE, but many supporting actors and technicians need to work together to make all of that happen.
INGREDIENTS
VEGETABLE
- 500g cauliflower florets
- 100g sliced potatoes
- 50g sliced green onions (white parts, or use shallots or sweet onion)
- 50g sliced leek (white parts)
- 50g corn kernels
- 2 large garlic cloves sliced
- 1 tbsp sliced celery
- 30g melted butter
- 1 tbsp salt
VEGETABLE BROTH
- 4 cups of water
- 500 chopped vegetable remains (from the cauliflower leaves and core, green parts of the leek, potato peel, celery leaves, the ends of the onions and garlic cloves)
- 2 bay leaves
- 2 stalks each fresh flat-leaf parsley, thyme, dill, sage
- 1 tbsp salt
- 1 1/2 tbsp apple cider vinegar
- 1 lemon
- 1/2 tbsp whole white peppercorns
- 1/4 tbsp whole coriander seeds
- 1/4 tbsp whole fennel seeds
ASSEMBLY
- 700g pre-cooked vegetables
- 1,25 liters (5 cups) homemade vegetable broth
- 1 cup heavy cream
- 1 cup whole milk
- 1 tbsp salt
GARNISH
- 100g sliced cauliflower florets (about 6-8 pieces 4mm thick)
- 1tbsp melted butter
- 1/2 tbsp salt
- 1/4 tbsp ground white pepper
INSTRUCTIONS
- preheat oven to 180 C
- slice the vegetables in medium pieces(reserve all extra vegetable cutting and remains separately)
- reserve 2-3 cauliflower florets and thickly slice (3-4mm thick) for the garnish and set aside
- toss the sliced vegetables with melted butter and salt and transfer to a large baking dish, cover with a sheet of baking paper and then seal the baking dish very well with aluminum foil and bake for 60-90 minutes
- combine all ingredients for the broth, bring to a boil and then reduce heat to medium-low, cover with a lid and let simmer for 60-90 minutes
- strain the broth, let the vegetable cuttings and remains cool down and press to extract all the liquid and keep the broth warm in a large casserole
- prepare the garnish in advance by either frying or by placing the sliced cauliflower florets on a piece of baking paper, drizzle with some melted butter, sprinkle with the salt , pepper and cumin and place on top of the aluminium foil of the baking dish with the vegetables inside for 5 minutes (before the end of the 90 minutes of oven-baking time for the sealed vegetables) or up to 10 minutes for a darker more roasted flavor
- remove the baking dish of vegetables and the garnish from the oven
- transfer the garnishes to plate (you can also oven-bake some croutons tossed with melted butter at the same time as you roast the cauliflower florets)
- remove the foil and baking paper, transfer all the soft and tender cooked vegetables and all the juices to the casserole containing the broth
- bring to a simmer and use an immersion blender and mix until very smooth, add the milk and cream and blend until smooth, adjust to your taste with more salt and pepper
- serve hot, garnished with some roasted cauliflower florets, croutons, some more grated cheese, and some ground white pepper and or ground cumin.
Try this your self at home.