Cauliflower Soup with Apple & Hazelnut

Dîner en Blanc

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Serving soup at a dinner party may seem simple and ordinary (it’s not!!), but this cauliflower soup is all about contrast. It’s velvety and creamy while the tart apple and toasted hazelnuts bring texture and a little lift on the palette with every bite.

Cauliflower Soup
serves 4

Tips: If making a day ahead, you may need to thin out the soup with chicken stock or water when you rewarm it. Make sure it’s soup and not a puree:)

You can also roast the cauliflower at high heat before adding it to the stock for a more complex and nutty flavor.

Shopping List

• 2 tbsp butter

• 1 yellow onion, small dice

• 2 garlic cloves, thinly sliced

• 1 quart chicken stock

• 1 head cauliflower, cut into florets

• 1 cup heavy cream

• 2 bay leaves

• salt to taste

garnish

• green apple, julienned

• toasted hazelnuts

• croutons

Equipment

• saucepan or dutch oven

• blender

• fine mesh sieve

Steps

1. In a saucepan or dutch oven over medium heat, add the butter to melt. Add the onions and sweat until translucent and soft.

2. Add the garlic and allow to sweat until aromatic.

3. Add the chicken stock, cauliflower, and bay leaf. Bring it up to a boil and down to a simmer.

4. Once the cauliflower is tender (about 30 minutes), add the cream. Continue to simmer for 5-10 minutes.

5. Remove the bay leaf. Working in batches and never filling the blender more than halfway, blend the soup until completely smooth.

6. Pass the soup through a fine mesh sieve. Season to taste with salt and adjust the consistency with hot stock or water.

7. Ladle the soup into bowls, garnish with croutons, toasted hazelnuts, and green apple. Add a little swirl of finishing oil and cracked black pepper.