Cauliflower Soup with Croutons
Soups • Russian
Description
Cauliflower Soup with Croutons
Ingredients
- Olive Oil to taste
- Shallot 1 piece
- Cauliflower 1 head
- Coarse Salt to taste
- Chicken Broth 6 cups
- Ground Black Pepper to taste
- Brioche ¼ piece
- Parsley to taste
Step-by-Step Guide
Step 1
Cut the large head of cauliflower into small pieces to yield about 7–8 cups.
Step 2
In a large skillet, heat 3 tablespoons of olive oil over high heat. Add the cauliflower and thinly sliced shallot, and cook, stirring until golden and tender, about 10–12 minutes.
Step 3
In batches, puree the cauliflower in a blender, adding hot broth to achieve the desired soup consistency. Strain through a sieve and transfer to a clean pot. Bring to a boil over medium heat, season with salt and pepper. Heat thoroughly.
Step 4
Pour olive oil into the skillet to cover the bottom with a layer about 0.5 cm thick. Heat over medium heat and add the diced brioche — 1 cup, and toast until golden. Transfer the croutons to a paper towel, season with salt and pepper. In the same oil, fry the parsley leaves until crispy. Transfer to a paper towel and drain excess oil.
Step 5
Ladle the soup into bowls and top with croutons and crispy parsley.
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