• 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.