- 50g BUTTER
- 300g WHITE MIRAPOIX - ONION, LEEK, CELERY
- 1/2 head BULB GARLIC - CUT IN HALF
- 2 ea CAULIFLOWERS - CORE REMOVED, REMAINING HEAD BROKEN UP
- 3 Litres WHITE CHICKEN STOCK or VEGETABLE FOR VEGETARIANS - HOT
- 1 Litre DOUBLE CREAM
- SEA SALT AND MILLED WHITE PEPPER TO TASTE
- PASTRY BATONS
- 2 sheets PUFF PASTRY - WE USE FROZEN PRE-ROLLED SHEETS
- 1/4 cup PUREE STEM GINGER
- 1/4 cup BLACK OLIVE TAPENADE
Cauliflower soup
Alexander Wood
25th February 2011
Cauliflower soup
SWEAT WHITE MIRAPOIX AND GARLIC IN A LITTLE BUTTER 5 MINUTES UNTIL JUST SOFTENED, ADD CAULIFLOWER AN
Ingredients
Method
SWEAT WHITE MIRAPOIX AND GARLIC IN A LITTLE BUTTER 5 MINUTES UNTIL JUST SOFTENED, ADD CAULIFLOWER AND SWEAT WITH A LID ON WITHOUT COLOUR A FURTHER 6-7 MINUTES.
ADD HOT STOCK AND BRING TO A SIMMER, COOK UNTIL NEARLY DONE, ADD CREAM AND CONTINUE COOKING UNTIL SOFT.
LIQUIDIZE AND PASS THROUGH A SIVE INTO A CLEAN CONTAINER, BLAST CHILL DOWN TO 3C
COVER, DATE/LABEL AND REFRIGERATE UNTIL UP TO 5 DAYS.
TO MAKE THE PASTRY BATONS
LAY A SINGLE SHEET OF PUFF PASTRY ONTO A FLAT TRAY LINED WITH GREASEPROOF
PIPE ALTERNATE SINGLE 1/2cm WIDE LINES OF OLIVE TAPENADE AND PUREED STEM GINGER LENGTHWAYS. TAKING CATE TO LEAVE AT LEAST 4cm BETWEEN EACH LINE.
EGG WASH THE BARE PASTRY AND CAREFULLY LAY THE SECOND SHEET OF PASTRY ON TOP
CAREFULLY COVERING EACH LINE OF PUREE. FREEZE.
CUT THINLY WIDTHWAYS EXPOSING THE OLIVE AND GINGER LINES, BAKE ON A SILPAT MAT AT 380F/190C FOR AROUND 6-8 MINUTES UNTIL GOLDEN, ALLOW TO COOL AND CRISPEN. MAKE EACH DAY FOR FRESH TASTE!
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