Cauliflower Soup

INGREDIENTS

• 50g olive oil
  50g unsalted butter
  2 peeled fresh garlic cloves, finely diced
  1 peeled brown onion, diced
  12g sea salt
  Freshly ground white pepper, to taste
  400g cauliflower florets, roughly chopped
  2.5 cups fresh chicken stock
  1 cup  (pouring) cream
  15g Dijon mustard, approximately
  50g parmesan cheese, finely grated (approximately)

DIRECTIONS

1. Heat the oil and butter in a frypan. Add garlic, onion, salt and peper, and sauté for 10 minutes.
2. Add the cauliflower and sweat over a low heat for 10 minutes, or until florets are soft and golden.
3. Place the ingredients from the frypan, stock, Dijon mustard, and parmesan into the soup maker jug.
4. Place the soup making blending lid on top and secure to the base.
5. Select the ‘SMOOTH’ soup setting and then select the ‘START’ button.
6. After cooking, remove the lid, and stir in the cream. Serve and enjoy.

 

TIP: For a shortcut, place all the ingredients into the soup maker raw.

 

Recipe courtesy of Hospitality Establishment. www.hospitalityest.com.au