Uyou are a good blender for this soup, you want the texture to be very, very smooth like liquid velvet. Brown butter, nuts and rich flavor, along with crispy sage leaves and crushed walnuts, is an unbeatable piece of this soup.
Preparation time: 10 minutes
Cooking time: 45 minutes
- 1 large cauliflower (approx. 1.2 kg pruned weight)
- 50 g butter
- 1 large onion, finely chopped
- 3 cloves garlic, finely chopped
- 2 bay leaves, slightly torn
- 900 ml of chicken or vegetable broth or water
- 500 ml of whole milk
- 50 g parmesan, freshly grated
- 60 g butter
- 8 fresh sage leaves
- 50 g walnuts, lightly crushed
- Good bread, for serving
- Cut the cauliflower from the stalk and thinly slice the stalk.
- Melt the butter in a pan over medium heat and add the onion and fry it for 8-10 minutes to make it soft and translucent. Add garlic, bay leaf and sliced cauliflower stalk and cook for another 4-5 minutes to soften. Add the broth, bring to a boil and season well to taste with salt and pepper.
- Add the cauliflower, reduce the heat to a boil and cook under the lid for about 20-25 minutes, stirring occasionally, until the cauliflower is softened.
- Add the milk, remove the bay leaf and stir until completely smooth. Check the spices, add more salt and freshly ground black pepper if necessary. Heat and stir in the parmesan.
- To garnish sage and walnut butter, add butter to a small skillet over medium heat, add walnuts and sage leaves, and cook until brown deposits begin to appear at the bottom of the pan.
- Stir often, you want the sediment to turn caramel brown, the sage leaves crispy and the nuts to start to color a little.
- Remove the pan from the heat and serve the butter, sage and walnuts over the soup.