Caramelised Cauliflower Soup With Roasted Parmesan Cauli-Florets And Lemon-Burnt Butter

作者： 凯小莉在此

转自Le creuset UK

用料

• baby leeks, chopped 150g
• garlic, chopped 4 cloves
• olive oil 3 tbsp
• cauliflower 1.5kg
• vegetable stock 1-2L
• cream 1 cup
• Sea salt and freshly ground black pepper
• PARMESAN CAULI-FLORETS:
• cauliflower florets 1 head
• Sea salt and freshly ground black pepper
• olive oil 2 tbsp
• Parmesan, grated 70g
• LEMON-BURNT BUTTER:
• butter 150g
• Juice of half a lemon
• GARNISH:
• Foraged nasturtiums or watercress
• Micro-greens

Caramelised Cauliflower Soup With Roasted Parmesan Cauli-Florets And Lemon-Burnt Butter的做法步骤

步骤 1

For the soup: Sweat the leeks and garlic in olive oil in a Marmite for 5 minutes. Add the cauliflower and sauté for a further 5 minutes before spooning over enough warm vegetable stock to just cover. Simmer for 40 minutes or until tender.

步骤 2

Remove from the heat and leave to cool. Blend with the cream in a food processor until smooth. Pour back into your cleaned casserole to warm through, then season to taste.

步骤 3

For the Parmesan cauli-florets: Preheat the oven to 200°C. Toss florets in olive oil, arrange baking paper on a baking tray, season, and roast for 25 minutes. Generously sprinkle with Parmesan and bake for a further 5 - 10 minutes until the cheese is caramelized and golden.

步骤 4

For the lemon-burnt butter, melt the butter in a small Le Creuset Saucepan over medium heat. Allow turning a rich golden brown, immediately remove from the heat and squeeze in lemon juice.

步骤 5

To serve: Drizzle the butter over the cauliflower soup, top with Parmesan cauli-florets, and garnish with nasturtiums and micro-greens to serve.

Caramelised Cauliflower Soup With Roasted Parmesan Cauli-Florets And Lemon-Burnt Butter的小贴士

Nasturtiums are easy to grow and find - they grow like weeds and are edible. Just make sure to wash them properly. Alternatively, replace with watercress or sorrel.

菜谱创建时间：2024-02-20 03:10:16