• conboyeight

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

To finish

Warm the soup add the croutons , shave a generous amount of Parmesan and finish with a drizzle of olive oil .

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