Greek Lamb Moussaka
This hearty dish embodies layers of rich flavours and comforting textures, making it a beloved staple in Greek and Middle Eastern cuisine. It embodies pure
Cauliflower and Parmesan Soup with Brown Butter and Crispy Sage
Cauliflower and Parmesan Soup with Brown Butter and Crispy Sage
Silky and smooth, this winter wonder soup will warm the cockles of your heart and nourish you mind, body and soul. Cauliflower and cheese are a match made in heaven but with the addition of brown butter and crispy sage it becomes pure indulgence.
Serves:
8
Course Main Course, Soup
Diet Gluten Free, Grain Free, Vegetarian
Servings 8 - 10
Ingredients
- 100 g butter
- 40 g garlic finely chopped (3-4 cloves)
- 300 g onion finely diced (1 lge onion)
- 150 g leek finely chopped (1 lge leek)
- 120 g celery finely chopped (2 sticks)
- 10 g thyme leaves finely chopped (2 tbsp)
- 250 g potato peeled and diced small (2 medium potatoes)
- 800 g cauliflower florets and stalk cut small (1 med cauliflower)
- 1.3 litre vegetable or chicken stock 2-3 Kallo stock cubes
- 350 ml cream
- 120 g Parmesan cheese grated
- Sea salt and crushed peppercorns to season
- Small handful of sage leaves
Method
- Heat a large saucepan, add 60g butter and allow to melt. Add garlic, cook for 1 - 2 minutes, stirring to prevent the garlic from burning. Add in the onion, leek, celery and thyme; cook until softened, about 10 - 15 minutes until translucent. Add the potato and cauliflower and cook for 10 - 15 minutes, then add the stock. Bring to the boil, then reduce the heat and leave to simmer for about 20 - 30 minutes until the cauliflower is soft and the potato is almost collapsing. Finally add the cream and cheese, allowing the cheese to melt into the soup. Season with salt and pepper.
- In batches, fill a blender halfway with the soup mixture and puree until smooth (use caution when blending hot liquids). Return pureed soup to pot and add more stock or water for a thinner consistency, if desired. Bring back to a low simmer.
- Whilst the soup is cooking melt the remaining butter in a small pan over medium high heat. When it starts to foam, add the sage and fry, stirring, for 1 - 2 minutes until crisp. Using a slotted spoon, transfer the fried sage to a paper towel. Season with salt flakes.
- To serve: Ladle into mugs or bowls, drizzle with brown butter and scatter with sage. Add extra parmesan if desired.
Maggie's Tips
You can make ahead up to 2 days in advance. Allow to cool, cover and leave in the fridge until needed, or freeze for up to 3 months.
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