Cauliflower & Taleggio Soup with Basil & Garlic Toasts
Indulge in the velvety embrace of this bowl of cauliflower and taleggio soup. A match made in culinary heaven, cauliflower and cheese unite to create a symphony of flavours that will not only warm the cockles of your heart but also nourish your mind, body, and soul. The meltingly good combination of the basil and garlic sourdough toasts add a delightful crunch and are the perfect accompaniment to elevate this nourishing bowl of goodness.
Course Appetizer, Brunch, Dinner, Soups
Cuisine International
Servings 8
Equipment
- 1 Saucepan
Ingredients
- 20 ml olive oil
- 50 g butter
- 50 g garlic minced (2 heaped tbsp)
- 350 g onion finely diced (2 large)
- 120 g celery finely diced (2 sticks)
- 10 g thyme chopped
- 600 g cauliflower chopped small (1 lrg cauliflower)
- 200 g potato peeled and diced (1-2 med/lrg pots)
- 1.5 litre vegetable stock 2-3 kallo stock cube
- 250 ml double cream
- 150 g Taleggio cheese lightly torn
- 80 g Parmesan cheese grated
Basil & Garlic Toasts
- 200 g soft butter
- 1 tsp garlic, finely chopped
- 20 g basil, finely chopped
- 2-4 slices baguette per person
Instructions
- Heat a large saucepan, add oil then garlic, cook for 30 secs – 1 minute, stirring to prevent garlic burning. Add butter, allow to melt then add onion, celery and thyme; cook until softened, about 5 -10 minutes. Add the cauliflower and potato, gently cook for 5 minutes then add the stock. Bring to the boil then reduce heat and simmer for about 20 - 30 minutes until the cauliflower is soft and the potato almost collapsing. Add cream, taleggio and Parmesan and melt into the soup. Season with salt and pepper.
- In batches, fill a blender halfway with mixture and puree until smooth (take care 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.
- To make toasts: Preheat grill to high. Place baguette slices on a baking tray, spread with basil & garlic butter, place under grill until butter has melted and edges of baguette are golden brown. Serve hot with cauliflower soup.
Basil & Garlic Butter
- 1. Gently mix butter, garlic and basil in in a bowl and cream until smooth.
- 2. Spoon the mixture onto parchment and roll smoothly into a sausage shape. Wrap in cling film and refrigerate or freeze.
Maggie's Tips
- You can make ahead up to 2 days in advance, cool, cover and leave in the fridge until needed, or freeze for up to 3 months.
- Any cheese works in this soup. Why not try Brie, Camembert, your favourite blue cheese or Cheddar.
- Dairy free/Vegan option: Omit cream and cheeses. Replace cream with a dairy free alternative milk or extra stock. Instead of basil and garlic butter, top sourdough with your favourite pesto or simply a drizzle of olive oil.