Gordon Ramsay’s cream of cauliflower soup Recipe

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serves:

8

Skill:

easy

Cost:

cheap

Total Time:

00:30

Prep:

00:00

Cooking:

00:00

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.

Ingredients

  • 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
  • Croûtons
  • 2 tbsp olive oil or goose fat
  • 2 slices day-old country-style bread, about 50g, cut into cubes
  • To finish
  • Truffle-infused oil, to drizzle

Method

  • 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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Top Tip

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 <a href="http://www.goodtoknow.co.uk/recipes/pictures/31398/30-healthy-homemade-soups">healthy homemade soups<a>