Cream of Cauliflower Soup

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

Heat milk with onion, cloves and bay leaf to 40–60°C. Whisk in Custom Culinary^® Basic Cream Sauce Mix and bring to a boil. In a separate pan, sauté sliced bacon, then add onion and cauliflower and cook until soft. Add thyme and cook until fragrant, then combine with the white sauce and simmer together. Blend until silky smooth and strain.

Pale and creamy, the finished soup is rich yet gentle, with a mellow dairy flavor and the delicate sweetness of cauliflower. A warming classic for the table.