Anolon Academy

Cauliflower Soup with a Cheesy Crouton

Recipe by Ben O’Donoghue on My Market Kitchen

Ingredients:

  • 1 cauliflower cut into florets
  • 2-3 garlic cloves
  • 500ml cream
  • Chicken stock or vegetable stock
  • 1 large onion halved and sliced
  • 50gm butter or 2tbsp olive oil
  • 4 slices of sourdough bread or similar
  • 100g cheddar cheese
  • 50g Parmesan cheese
  • Salt
  • Ground white pepper

Method:

  1. Cut the cauliflower into florets. Place them into a large pot with the garlic. And add the cream to just cover if there is not enough cream top up with Stock.
  2. Place some scrunched up wet baking paper over the top of the cauliflower then place a lid on the pot and bring to a simmer. Cook covered until they are soft.
  3. Place the cauliflower and liquid into a blender and puree until smooth. You may need to do this in batches. Season with salt and white pepper. Keep warm in the pot.
  4. In a fry pan heat your butter or olive oil and add the onions and sauté until sort and caramelised.
  5. Toast your sourdough and then drizzle with olive oil and then add the onion on top then grate the cheese over the top. Place under a grill to melt the cheese
  6. Divide the soup between your bowls then place the grilled onion and cheesy toast on top, drizzle with olive oil and grate with Parmesan cheese.

For chef quality results, we recommend using Anolon Authority cookware.