Cauliflower Polonaise soup

Name: Cauliflower Polonaise soup
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 6
Cuisine: Global
Ingredients: 1 cauliflower; 1 knob a good of butter (about the size of a large walnut); 1 onion, chopped; 1 liter milk; 142 milliliters pot single cream; 3 mediums eggs; 3 slices thick-cut white bread, crusts removed; 1 knob 1-2 good knobs butter; 1 Tbsp chopped curly parsley

If you have roughly 1 hour and 10 minutes to spend in the kitchen, Cauliflower Polonaise soup might be a super lacto ovo vegetarian recipe to try. One portion of this dish contains around 12g of protein, 19g of fat, and a total of 297 calories. This recipe covers 17% of your daily requirements of vitamins and minerals. This recipe serves 6. It works well as a rather cheap main course for Autumn. If you have curly parsley, butter, milk, and a few other ingredients on hand, you can make it.

Instructions

Quarter the cauliflower so you can easily cut out the thick central stem. Chop the remaining cauliflower roughly.

Ingredients you will need

Cauliflower

Melt the butter for the soup in a large saucepan. When it bubbles, add the onion and soften over a gentle heat for a few mins, stirring regularly. When it looks translucent, add the cauliflower, cover the pan and cook for a further 5-6 mins, shaking the pan once or twice.

Ingredients you will need

Cauliflower

Butter

Onion

Soup

Equipment you will use

Sauce Pan

Frying Pan

Add the milk, raise the heat slightly and simmer, partially covered, for 20 mins until the cauliflower is soft enough to pure easily.

Ingredients you will need

Cauliflower

Milk

Let stand for 5-10 mins, then liquidise in batches in a blender or food processor. You can make ahead to this point: leave to cool and refrigerate for up to a day or freeze for up to a month.

Equipment you will use

Food Processor

Blender

To make the garnish, boil the eggs for 8-9 mins, drain and leave to cool. Cube the bread and process to crumbs. Melt a knob of butter in a large frying pan, add the crumbs and fry over a medium heat until golden brown. Keep moving the crumbs to colour them evenly, adding the second knob of butter if the bread soaks up the first. Tip the crisped crumbs onto kitchen paper, shake over a pinch of salt.

Ingredients you will need

Butter

Bread

Shake

Egg

Salt

Equipment you will use

Frying Pan

Shell and halve the eggs. Separate yolks from whites and push through a sieve or chop both very finely.

Ingredients you will need

Egg Yolk

Egg

Equipment you will use

Sieve

To serve, add the cream or extra milk to the soup, reheat and check the seasoning.

Ingredients you will need

Seasoning

Cream

Milk

Soup

Mix crumbs, egg yolks and whites with the chopped parsley. Ladle the soup into six warm bowls and sprinkle about 1 tbsp of the garnish in the middle of each, leaving a nice clean band around the edges. Pass the remaining garnish round at the table.

Ingredients you will need

Egg Yolk

Parsley