Cream Soup of Cauliflower with Smoked Salmon Croutons
Soups • European
Description
Cream Soup of Cauliflower with Smoked Salmon Croutons
Ingredients
- Butter 0 oz
- Stale Bread 1 piece
- Garlic 2 cloves
- Smoked Salmon Flavored Croutons 5 oz
- Dill 1 tablespoon
- Leek 1 piece
- Vegetable Oil 1 tablespoon
- Potato 1 piece
- Cauliflower 15 oz
- Chicken Broth 10 fl oz
- Milk 10 fl oz
- Cream 10 fl oz
- Meyer Lemon Juice 1 tablespoon
- Horseradish Leaves 0 oz
- Chives 1 tablespoon
Step-by-Step Guide
Step 1
Preheat the oven to 300°F. Brush 3 pieces of bread on both sides with a mixture of softened butter and 1 minced clove of garlic, and season with salt. Cut each piece into 4 strips and transfer to a baking sheet. Place in the oven for 30 minutes until golden brown.
Step 2
Meanwhile, heat vegetable oil in a large pot, add finely chopped leek and 1 minced clove of garlic. Cook over medium heat for 6-8 minutes until soft. Increase the heat and add diced potato, cauliflower florets, broth, and milk. Bring to a boil. Reduce the heat and simmer, covered, for 20 minutes until the potato and cauliflower are tender.
Step 3
Slowly cool the mixture and transfer it to a blender. Blend until smooth and pour back into the pot. Add cream, lemon juice, and horseradish. Heat slowly for 5 minutes, then add chopped chives.
Step 4
Slice the salmon into strips the same size as the bread and place on top of the bread. Sprinkle with finely chopped dill. Serve the soup in individual bowls with two long croutons.
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