Cream of Cauliflower Soup

This rich and silky classic Western cauliflower soup is built on cauliflower's sweetness and the white sauce.

Made with:

Custom Culinary® Basic Cream Sauce Mix

What You'll Need

Amount	Ingredients
1.5 kg	Onions
3 kg	Cauliflower
8 slices	Bacon
10 g	Thyme
5 slices	Truffle
As needed	Truffle oil
To taste	Salt

White Sauce Soup Base:

Amount	Ingredients
150 g	Custom Culinary® Basic Cream Sauce Mix
1500 g	Milk
2 g	Cloves
1	Onion
3	Bay leaves
3 g	Cardamom

Preparation

1. For the soup base, add the onion, cloves and bay leaves to the milk and heat to 40-60°C.Pour the warm milk mixture into the Custom Culinary® Basic Cream Sauce Mix, then bring to a boil.

2. Cook the bacon in a pan, then add the onions and cauliflower and sauté until tender. Add the thyme and cook until fragrant. Pour in the hot soup base, bring to a boil, then reduce the heat and simmer for 30 minutes. Blend until smooth and strain.

3. Ladle into serving bowls and garnish with thyme.

Chef Tips

Mix milk with onion, cloves, and bay leaf, heat at 40-60°C, whisk in Custom Culinary^® White Sauce Mix and boil the mixture. Stir-fry bacon, onion and cauliflower, add thyme, and boil with the white sauce. Blend the mixture in a food processor until it turns smooth and silky, and then strain.

The soup is milk-white and smooth. On the first bite, you are greeted with a deep flavor of milk, and then cauliflower’s natural sweetness. The dish is warm, mild and rich without heaviness. It is a classic Western soup that can warm everyone at the table.