Ingredients
Rockpool’s Cream of Cauliflower Soup with Parmesan
- 15 g garlic clove, peeled
- 150 g brown onion, peeled
- 25 g olive oil
- 25 g unsalted butter
- 12 g sea salt
- to taste freshly ground white pepper
- 800 g cauliflower florets
- 900 g chicken stock
- 50 g cream
- 15 g Dijon mustard, or to taste
- 50 g Parmesan cheese, grated, or grate in TMX
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Place garlic cloves and onion in TMX bowl and blitz on Speed 6 for 5 seconds. Add oil, butter, salt and pepper to TMX bowl and sauté for 3 minutes on 100C, Speed 1. Add cauliflower and cook for another 6 minutes on 100C, Speed 1 until florets are soft and golden (the browning of the cauliflower is essential for the flavour of this soup). Add stock and cook for 10 minutes on 100C, Speed 1. Place MC over the hole and process soup on Speed 9 for 10 seconds or until very smooth. Stir in cream and half of the mustard and cheese and cook for another minute on 80C, Speed 1. If desired, add remaining mustard and cheese if the flavour is not strong enough. If soup is too thick, add more stock to give the desired consistency.
Rockpool’s Cream of Cauliflower Soup with Parmesan
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Great recipe 💕only had 600gm cauliflower so substituted the rest with potato
definately will be making again💕
Delicious. I grilled the cauliflower first to add a roasted flavour.
I added Coconut Cream instead if fresh cream, added Mild English Mustard & topped the soup with fresh Parsley & Basil.
i added 850g chicken Stock & 50g of my Thermie Veggie Stock. Didnt add any salt when browning the cauliflower.
you can always add salt to taste when you dish out the soup.
Delicious! I don't like cheese so just left it out, and I did cook it longer than the recipe suggests until the cauliflower was tender, but the result was really tasty, smooth and creamy. Possibly even better the next day.
A delicious soup but as others have said it is way too salty. Next time I will omit the salt as the EDC vegetable stock would add enough salt. Otherwise an enjoyable soup.
Delicious! Thank you for this wonderful recipe... the soup turned out very smooth and creamy. I will definitely be adding this to my favourites list
I didn't have cream so replaced it with cream cheese and I reduced the salt to two good pinches.
So delicious! I used all the mustard and cheese and probably could have had more for my tastes!
This was really delicious! I had to blitz it twice but it does say "process until very smooth" in the recipe so that's fair enough. It was really tasty, will definitely make this again and again. I froze the leftovers into portions for quick lunches to take to work. Thanks for the recipe
Yummmm it was delish. Thanks for sharing.
Made this recipe in our TM5 and heated it up in the evening for dinner. Delicious!! Thank you for sharing. I added some extra Parmesan to serve. I might try crispy bacon like one of the other members did, it sounds great.
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