Cornish cauliflower soup , toasted croutons and shaved Parmesan.
Cornish cauliflower soup , toasted croutons and shaved Parmesan
Cauliflower 1 head
White onion large 1 each
Vegetable stock cube. 1each
Double cream. 100ml
White cob loaf 100g
Olive oil 100ml
Parmesan block 100g
Garlic cloves. 2 each
Ground black pepper To taste
For the soup
Peel and cut the onion into half , cut into 1cm pieces, peel and cut the garlic into slices. Remove the leaves of the cauliflower , remove the stalk and cut into pieces. Heat up the olive oil in a pan , add the cauliflower, onions and garlic , sweat to soften , then cover with water and add the stock cube. Bring to the boil then reduce to a simmer for 15 minutes . Allow to cool , then blend until smooth adding the cream to finish . Add salt to taste .
For the croutons
Slice the bread 1 cm thick , then roughly cut into croutons , pre heat the oven to 180oc.
Drizzle the croutons with olive oil and mix, season with sea salt and bake in the oven until golden
Warm the soup add the croutons , shave a generous amount of Parmesan and finish with a drizzle of olive oil .