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