"An understated soup, Alice Waters' style, where not even the stock interferes with the taste of the cauliflower", from Living and eating, by John Pawson and Annie Bell.
cream of {purple} cauliflower soup
2 cauliflower heads (about 1 1/4 ponds each) - table.etc: i used purple cauliflower
2 tbs unsalted butter
1 onion, peeled and sliced - table.etc: i used 2 spring onions
4 tbs creme fraiche or heavy cream
sea salt
freshly grated nutmeg
chervil sprigs, to serve - table.etc: i used Italian parsley
1. Break the cauliflower up into florets and set aside a handful for garnishing.
2. Melt the butter in a large sauce pan. Add the onion + cauliflower with a little water and sweat for about 15 minutes, without letting them color.
3. Add water to cover, bring to a simmer, cover, and cook over a medium heat for 25 minutes.
4. Meanwhile, add the reserved florets to a pan of boiling salted water and parboil for 6-8 minutes, so they retain some freshness.
5. Puree the soup in batches in a blender, return it to the saucepan, and gently reheat.
6. Add the creme fraiche (table.etc: instead, I dropped 1 ts. creme fraiche in each bowl before serving) and season with salt and nutmeg to taste.
7. Serve very hot, garnished with the cauliflower florets and chervil sprigs.
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