Gordon Ramsay's cream of cauliflower soup
Skill level: Easy peasy
Costs: Cheap as chips
Gordon Ramsay's cream of cauliflower soup recipe is a creamy and comforting soup, perfect for the winter months. As a starter to a three-course Christmas menu, you will only need to serve a small portion, but this is also a great warming soup to have for lunch with some good bread after a walk on a chilly day. This delicious soup takes 30 mins to make and is perfect if you fancy something a little different for lunch or as a starter. This easy soup recipe brings cauliflower, potato, onion and a rich cream based stock together to make one mouth-watering bowl of warming soup. Once you've tried Gordon Ramsay's cream of cauliflower soup you'll want to make it time and time again.
- 1 large or 2 medium cauliflower(s), about 1.2kg
- 25g butter
- 1 tbsp olive oil
- 1 large potato, about 250g, peeled and roughly chopped
- 1 onion, peeled and chopped
- 1.2 litres chicken or vegetable stock
- 400ml whole milk
- 100ml double cream
- 2 tbsp olive oil or goose fat
- 2 slices day-old country-style bread, about 50g, cut into cubes
- Truffle-infused oil, to drizzle
For a special touch, look out for truffle-infused oil in suprmarket and delis. It's not cheap but it lasts a while. See more healthy homemade soups
- Remove the stalk from the cauliflower and cut into florets. Heat the butter and olive oil in a large saucepan, then tip in the cauliflower florets, potato and onion. Sweat together for about 10 minutes over a low heat, stirring occasionally, until the vegetables have softened but not coloured.
- Pour in the stock and bring to the boil. Add the milk with some seasoning and return to a simmer. Now simmer, uncovered, for 10–15 minutes until all of the vegetables are soft. Add the cream and purée the soup using a freestanding or handheld stick blender until smooth.
- For the croûtons, heat the olive oil or goose fat in a frying pan over a medium heat. Add the bread cubes and fry until golden and crisp, turning frequently. Drain on kitchen paper and sprinkle with a little sea salt.
- Return the soup to a clean pan, check the seasoning and reheat gently. Ladle into warmed bowls, drizzle over with a little truffle oil and scatter a few croûtons on top. Serve immediately.
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Extracted from ‘Christmas with Gordon’ by Gordon Ramsay, published by Quadrille (£15, hardback), only available at Tesco Photography © Chris Terry