Recipe Cauliflower soup with brioche crumbs : Practical and Delicious

Recipe Cauliflower soup with brioche crumbs : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Cauliflower soup with brioche crumbs. You are currently reading Recipe Cauliflower soup with brioche crumbs : Practical and Delicious. This recipe is the creation of the chef Valli Little. Recipe Cauliflower soup with brioche crumbs requires 20m, cook 20m and serve 6. Caution: allergy Contains gluten, milk, soy, sesame and egg.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

Crunchy, golden crumbs are the textural topping of this smooth and creamy cauliflower soup.

Ingredients:

9 Ingredients

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  50g unsalted butter
  
  
  


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  1 onion, chopped
  
  
  


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  1 cauliflower, cut into florets
  
  
  


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  2 cups (500ml) Massel chicken style liquid stock or vegetable liquid stock
  
  
  


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  300ml milk
  
  
  


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  300ml pure (thin) cream
  
  
  


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  1 small brioche, torn
  
  
  


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  1 garlic clove, roughly chopped
  
  
  


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  1 tbsp finely chopped flat-leaf parsley
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

2 Method Steps

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  Step 1
  
  
  
  
  Melt butter in a large saucepan over medium-low heat. Cook the onion for 3-4 minutes until soft but not coloured. Add cauliflower and cook, stirring, for 1 minute. Add stock and milk, then bring to the boil. Reduce the heat to low and cook for 5-6 minutes until cauliflower is tender. Cool slightly, then blend soup until smooth. Return to pan with cream and heat through. Season with sea salt and white pepper.
  
  
  


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  Step 2
  
  
  
  
  Meanwhile, preheat the oven to 180°C. Process brioche and garlic in a food processor to form crumbs. Spread on a baking tray and toast for 5-6 minutes until golden, then toss with parsley. Serve soup sprinkled with the crumbs.
  
  
  

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