|Preparation : 10 min||Resting : -|
|Cooking : 30 min||Equipment :|
|Difficulty :||Rating : 11 rates|
|Download the recipe :|
|Programmes :||accessories :|
|1||chicken stock cube
|several sprigs fresh herbs, washed|
|30||g ground pistachios|
|2||tbsp hazelnut oil|
|1||Remove and discard the cauliflower leaves. Wash, and remove the florets, putting a few small ones aside for garnish. Cut the shallots in halves, and place in the metal bowl with the cauliflower, butter, water, and stock cube; season to taste. Run the CREAMED SOUP programme.|
|2||Bring a small saucepan of salted water to the boil. Cook the garnish florets* for 3 minutes, drain and set aside to cool.|
|3||About 5 minutes before the programme ends, press Stop, add the cream and season to taste. Press Auto to restart the programme. Check the consistency and add a little more cream if the soup is too thick.|
|4||Serve the cream of cauliflower soup in deep bowls, garnished with the florets, fresh herbs, ground pistachios and hazelnut oil.|
Great recipe! Whole family loved it. I added button mushroom towards the end. One of my children kept on begging to finish it. :)
This is my favourite recipe so far. I threw the herbs into the bowl. Obviously it affects the colour... But the flavour is beautiful. I ditched the pistachios and hazelnut oil. Just too easy.
Easy and yummy soup. I used double cream and add some Parmesan cheese.
Lovely, and just too easy. Was just making it for a quick lunch so didn't do the lo eater but did add a dash of truffle oil at the end.
Great recipe. Only thing I added was a very light pinch of tumeric to give it a better color. Otherwise it was super!