Following the success of her incredible pumpkin soup, I couldn’t help but turn to Madame Saint-Ange for an answer as to how to use up the surplus snow white cauliflower that I keep receiving in my winter organic delivery. This recipe delivered exactly what I was after – a comforting, yet relatively simple (no need for stock) soup.
Serves 6
350 grams cauliflower
200 grams potatoes (weighed after peeling)
3 ½ cups boiled milk
10 grams salt
A pinch grated nutmeg
30 grams (2 tablespoons) of butter
About 30 small croutons, fried in butter (optional, or try a little chopped and fried bacon)
A good pinch of chervil leaves
Method:
Trim the cauliflower. Plunge it in boiling water and boil for 5 minutes. Peel the potatoes and cut them into small pieces. Put them in a deep pot with the cauliflower which has been well drained, and add 2 ½ cups of milk and salt. Bring it to a boil. Cover and cook over medium heat until everything is tender enough to be easily pureed, which will require here about 25 – 30 minutes at the most.
Porce everything through a drum sieve (I don’t have a drum sieve, but my normal sieve works fine). Return the puree to a rinsed pot. Dilute it with the rest of the milk if it seems too thick. Bring it to a boil and keep warm. When ready to serve add the butter, off the heat, and the chervil leaves. Pour it into the tureen on top of the croutons (if using).
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