Cauliflower Soup with Anchovy Breadcrumb Topping

Name: Cauliflower Soup with Anchovy Breadcrumb Topping
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 4
Cuisine: Global
Ingredients: 6 fillets to 8 anchovy fillets; 237 milliliters homemade breadcrumbs or panko; 2 Tbsps butter; 1 large head cauliflower, core removed with sharp utility or paring knife; 710 milliliters chicken stock; 118 milliliters dry white wine; 59 milliliters EVOO; 2 Tbsps EVOO; 118 milliliters fresh flat-leaf parsley leaves, finely chopped; 2 sprigs fresh rosemary, finely chopped; 4 cloves garlic, finely chopped; 4 cloves garlic, finely chopped or grated; 2 pinches A couple cayenne pepper or ground red pepper; 4 servings Freshly grated nutmeg; 1 onion, chopped; 79 milliliters grated Parmigiano-Reggiano; 4 servings Coarse black pepper; 4 servings Salt and freshly ground black pepper; 454 grams (1 large) starchy potato, peeled and chopped; 473 milliliters whole milk

Cauliflower Soup with Anchovy Breadcrumb Topping might be just the main course you are searching for. Watching your figure? This pescatarian recipe has 703 calories, 23g of protein, and 38g of fat per serving. This recipe covers 35% of your daily requirements of vitamins and minerals. This recipe serves 4. A mixture of flat-leaf parsley leaves, onion, salt and pepper, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the nutmeg you could follow this main course with the Nutmeg Cake as a dessert. It will be a hit at your Autumn event. From preparation to the plate, this recipe takes approximately 50 minutes.

Instructions

Watch how to make this recipe.

Heat the EVOO in a soup pot over medium to medium-high heat. Melt the butter into the oil, then add the garlic, rosemary and onions. Season with salt and pepper. Cook, partially covered, to soften, about 10 minutes.

Ingredients you will need

Salt And Pepper

Rosemary

Butter

Garlic

Onion

Extra Virgin Olive Oil

Soup

Cooking Oil

Equipment you will use

Pot

Add the wine and deglaze, then add about 1/2 cup stock and the whole head of cauliflower. Cover the pot and steam the cauliflower until very tender, about 15 minutes. Uncover and break up with a potato masher, then add the remaining stock, milk and potatoes. Season with a little nutmeg and cayenne, to taste. Bring to a boil and cook until the potatoes are tender, 10 minutes or so. Puree with an immersion blender, then simmer over low heat to thicken to desired consistency, and adjust seasonings. Cool and store for a make-ahead meal.

Ingredients you will need

Cauliflower