This is one of Gordon Ramsay’s recipes with a slight adjustment! Instead of using mushrooms I used onions and garlic croutons.
You will need
1 large cauliflower chopped
1 large potato , peeled and chopped into large chunks
1 medium onion , chopped
25g butter
4 tbsp olive oil
1,2l light chicken or vegetable stock
600ml full-fat milk
142ml carton double cream
1 small onion chopped and fried to crisp (or read-made crispy onions)
garlic croutons
1 large potato , peeled and chopped into large chunks
1 medium onion , chopped
25g butter
4 tbsp olive oil
1,2l light chicken or vegetable stock
600ml full-fat milk
142ml carton double cream
1 small onion chopped and fried to crisp (or read-made crispy onions)
garlic croutons
Method
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Put the cauliflower, potato and onion in a large saucepan with the butter and half of the oil. Gently heat the contents until they start to sizzle, then cover with a lid and sweat over a low heat for about 10 minutes, stirring occasionally. The vegetables should be softened but not coloured.
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Pour in the stock and bring to the boil, then pour in the milk and return gently to a boil. This way, there will be no scum forming from the milk. Season to taste then simmer, uncovered, for 10-15 minutes until the vegetables are soft. Pour in half the cream.
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Blend everything in a food processor or blender, in batches. Stir in the rest of the cream.
To Serve
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Sprinkle over the crispy onions, add a few croutons and swirl with cream.
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We had a crisp white wine to accompany the soup - Carte Noire from Bérail Laragrde, Luc Sur Orbieu
That looks amazing! I’m sad to say my oven is mostely used as a storage place.