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Cauliflower Cream Soup

Cauliflower Cream Soup

Photo credit: O'Maine Studios


Description

Cauliflower Cream Soup

Meal Types:

Ingredients:

Ingredients

Soup:

  • 1 tablespoon olive oil
  • 1 head white cauliflower
  • 1 white onion, peeled & roughly chopped
  • 1 shallot, peeled & roughly chopped
  • 1 clove garlic, peeled & roughly chopped
  • 2 cups Oakhurst Heavy Cream

Optional (but recommended) Toppings:

Prosciutto Powder:

  • 4 ounces prosciutto, sliced very thin

 Rosemary Ash:

  • 1 ounce fresh rosemary, petals removed from the stem

 Turmeric Oil:

  • 1 tablespoon ground turmeric powder
  • 1 ounce fresh turmeric, peeled & sliced
  • 1 cup grape seed oil

 

Preparation

Soup:

Add the olive oil, onion, shallot and garlic in a medium heavy bottom pot. Start to sweat the vegetables until "they get to know each other".

Add 1 cup of water to release any vegetables that happen to stick on the bottom of the pot, then add the cream. Cook until the cauliflower is tender.

Place the "creamy" vegetables into a blender and blend on high until a velvety texture has been achieved.

Season the soup with salt and pepper, strain through a fine mesh colander.

Serving Recommendation: Ladle 1 cup of the cauliflower cream into a small heated soup bowl and garnish with the prosciutto powder, rosemary ash and some of the turmeric oil.

Optional (but recommended) Toppings:

Prosciutto Powder:

Place the sliced prosciutto in a food dehydrator or very low oven. Cook until the slices of meat are as "crisp as a cracker". Grind in a high speed blender.

Spread the ground prosciutto on a paper towel to collect as much fat as possible. Reserve in an airtight container.

Rosemary Ash:

Heat oven to 500 degrees, no fan(if possible).

Place the rosemary on a cookie sheet and place in the oven until the rosemary is completely burnt and black. Grind in a high speed blender. Reserve in an airtight container.

Turmeric Oil:

Place all the ingredients in a small sauce pot and heat on low heat for two hours. Strain the oil through a coffee filter.

 

 

Author: Chef Josh Berry, UNION restaurant at the Press Hotel