Chilled cream of cauliflower soup with fresh apple

December 6, 2012 (Last Updated: January 11, 2019)
Chilled cream of cauliflower soup with fresh apple recipe

Chilled cream of cauliflower soup with fresh apple is deliciously thick and creamy. Cauliflower has a natural buttery flavour that makes this dish taste wonderfully indulgent. Fresh apple lends a crisp freshness to the thick soup, and a hint of sweetness. 

Chilled cream of cauliflower soup with fresh apple

Serves: 4
Cooking Time: 1 hr 20 mins + extra to chill


  • Cauliflower stock

  • 600g cauliflower stalks, sliced
  • 1,2L water
  • 4 sprigs of thyme
  • 2 garlic cloves
  • Soup

  • 500g cauliflower florets, sliced + extra to garnish
  • 120g potatoes, peeled and cubed
  • 800ml cauliflower stock
  • 300ml fresh cream
  • 4 large egg yolks
  • 2,5ml (½ tsp) nutmeg
  • 2,5ml (½ tsp) salt
  • 2,5ml (½ tsp) white pepper
  • olive oil, for frying
  • Granny Smith apple, julienned, to serve



Combine all the cauliflower stock ingredients in a medium pot and simmer for 30 minutes, then strain.


Combine the cauliflower florets, potato, cauliflower stock and fresh cream in a saucepan and simmer until the vegetables disintegrate, about 30 minutes. Remove from the heat and blend until smooth. Strain into a clean saucepan and reheat gently.


Add the egg yolks and seasoning and whisk to incorporate. Reduce the heat and cook for a further 1 – 2 minutes then remove from heat and allow to cool completely. Transfer to a container, cover and place in the fridge until well chilled.


Add a little olive oil to a frying pan over medium heat and fry the extra cauliflower slices until golden brown. Ladle the chilled soup into bowls and garnish with the apple and pan-fried cauliflower slices.COOK’S TIP


Using the stock liquid preserves the excellent vitamin C, folate and vitamin B6 nutrients that would otherwise have been lost.


To drink: A wooded, aged chenin blanc has lovely stewed apple characters.

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