Cauliflower soup with brioche crumbs

Crunchy, golden crumbs are the textural topping of this smooth and creamy cauliflower soup.

Recipe «Cauliflower soup with brioche crumbs» presented in category Recipes / Soups, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author sheff would need: 50g unsalted butter, 1 onion, chopped, 1 cauliflower, cut into florets, 2 cups chicken stock or vegetable stock, 300ml milk , 300ml pure cream, 1 small brioche, torn, 1 garlic clove, roughly chopped , 1 tbsp finely chopped flat-leaf parsley.

Ingredients:

• 50g unsalted butter 
• 1 onion, chopped 
• 1 cauliflower, cut into florets 
• 2 cups chicken stock or vegetable stock 
• 300ml milk 
• 300ml pure cream 
• 1 small brioche, torn 
• 1 garlic clove, roughly chopped 
• 1 tbsp finely chopped flat-leaf parsley 

Instructions

1. Melt butter in a large saucepan over medium-low heat. Cook the onion for 3-4 minutes until soft but not coloured. Add cauliflower and cook, stirring, for 1 minute. Add stock and milk, then bring to the boil. Reduce the heat to low and cook for 5-6 minutes until cauliflower is tender. Cool slightly, then blend soup until smooth. Return to pan with cream and heat through. Season with sea salt and white pepper.
2. Meanwhile, preheat the oven to 180°C. Process brioche and garlic in a food processor to form crumbs. Spread on a baking tray and toast for 5-6 minutes until golden, then toss with parsley. Serve soup sprinkled with the crumbs.