Drunken Cauliflower Soup
Drunken Cauliflower Soup
This very decadent and boozy soup is so delicious. Perfect for a starter to a posh 3 course meal or perhaps on it’s own with some dense bread and butter.
Ingredients
- 2 shallots, thinly sliced
- 2 cloves garlic, thinly sliced
- 1 head of cauliflower, roughly chopped
- 2 tablespoons butter
- 500ml cream
- handful of freshly grated parmesan
- 3 cups of dry white wine
- 1 cup vegetable stock
- 1/4 cup fresh thyme, crumbled
- salt and pepper
Method
Using a large saucepan over a medium high heat, saute your garlic and shallot in butter until soft.
Add your cauliflower and thyme to the pan.
While stirring, continue to cook until the cauliflower starts to soften and break down. This should be about 5 minutes.
Add 2 cups of wine, bring it to the boil, cover and allow to boil rapidly until the wine has been absorbed into the cauliflower.
Once all the wine has gone, mix the final cup wine and cup of stock together, pour into the pan sprinkle with a little salt and pepper and allow to simmer for 5 minutes over a low heat.
Remove from the heat, transfer to a food processor.
Whiz the cauliflower and liquid together in the food processor for 30 seconds.
Continue to process the cauliflower and gradually add the cream and parmesan.
Process until the soup is smooth.
Season to taste (will not need much salt).
Serve immediately.
Serves 4 generous portions as a main or 6 for an entree.
Great recipe! Thanks, it was scrummy.