Friday, 20 April 2012

Cauliflower Soup with Porcini Oil

You can spend hours in the kitchen, elbow deep in exotic ingredients. You can use every dish and pan in the house to conjure up a gastronomic masterpiece. You can sweat and swear over the technical processes of complicated recipes. You can create foams, airs, jus's'sss, gastriques, edible spheres and pearls. Or you can cut a humble cauliflower from the garden and make a beautiful, velvety cauliflower soup. Add a touch of luxury with an incredible infused oil, and -  voilà, refined dining without the syphon, sous vide or liquid nitrogen.

NOTE: Please promise me you'll make the oil to go with the soup? It really does take the soup to a whole new level.

Cauliflower Soup with Porcini Oil
from Donna Hay's Seasons

For the Soup:
2 tbsp olive oil
1 onion, chopped
1 pale green stick of celery, chopped
1 cauliflower, roughly chopped
11/2 litres vegetable stock
salt & pepper
200ml pouring cream

Heat the oil in large saucepan, add the onion, celery and cauliflower. Fry gently for 2 – 3 minutes until the onion is tender. Add the stock, and let it cook for 10 – 12 minutes or until the cauliflower is done.

Blend the soup in a food processor until smooth. Pour it through a sieve back into the pan - sieving the soup is important if you want a sublimely smooth and refined soup. Stir in the cream and simmer for another 5 mins. Add pepper and salt if needed.

For the Porcini Oil:
10 g dried porcini
125ml olive oil

Slowly heat the oil and dried porcini in a saucepan for five minutes over low heat. Set aside and let it cool.

Pour the soup into a bowl and drizzle the porcini oil over the soup. I served it with my own Sourdough Bread.

1 comment:

  1. Porcini oil sounds pretty fancy! Thanks for joining in the Food on Friday link up. Cheers