Cauliflower Soup with Croutons

Soups | Russian cuisine

⏳ Time

55 minutes

🥕 Ingredients

🍽️ Servings

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.