Cauliflower Chestnut Soup Food

CAULIFLOWER AND ROAST CHESTNUT SOUP

Steps:

• Chop and boil the cauliflower in a pan until very soft (this should take around 15-20 minutes). Drain and leave on the side to cool slightly.
• Put a large frying pan over the heat and roast your fresh chestnuts on a low heat until they crack so you can open them. Be sure to place a lid or some foil over the pan so you don't end up with chestnuts all over the house!
• Once all your chestnuts have cracked, take them all out and leave to cool slightly. Then, carefully, peel/crack the shells off them all. It doesn't matter if you end up breaking the nut, but it is nice to have some whole nuts to use as croutons at the end.
• Place around 3/4 of your nuts into the pan with the cauliflower. Save 1/4 of the batch of nuts so you can decorate and use as croutons.
• Use a stick hand blender to blend together the cauliflower and nuts into a thick paste. It should be really smooth once done.
• Add in 150ml of cream (cool) and blend again. The mixture should be more of a paste than a soup at this stage.
• Boil a kettle full of water. Place your paste in the pan on the heat and gently start to warm. Slowly add your boiling water and stir with a wooden spoon until the thickness is as you desire. It's completely up to you how much you put it, and if you find you've added too much water, just leave it on the heat for the excess water to evaporate. Add salt and pepper to taste, and sprinkle with a little fresh parmesan if you like too.
• Pour your soup into a bowl and top with a few of your roasted chestnuts! Enjoy!

CAULIFLOWER & CHESTNUT SOUP

Steps:

• Heat the oil in a large saucepan and add the onion. Cook over a gentle heat for 8-10 mins until the onion softens. Add the cauliflower, milk and stock. Bring to a simmer, cooking for 10-12 mins until the cauliflower is tender.
• Add the cream, season well and bring back to the boil. Take off the heat, throw in the chestnuts and blend with a hand blender until smooth. Taste and add more seasoning, if you like. To serve, top with shaved Parmesan, black pepper and a drizzle of olive oil.

CAULIFLOWER SOUP

Steps:

• Melt 1/2stick of the butter in a heavy pot over medium heat. Then add the onions and cook until translucent, about 3 minutes. Add the carrots and celery, and then stir and cook for a couple more minutes. Throw in the cauliflower. Then stir it around, cover and cook over very low heat for 15 minutes.
• Add the parsley, and then add the chicken broth and simmer for 10 minutes.
• Meantime, make a simple white sauce: Melt the remaining 1/2stick butter in a medium saucepan over medium heat. Then whisk in the flour. Cook for a couple of minutes, and then pour in the milk, whisking to combine. Remove the white sauce from the heat and pour in the half-and-half. Then pour this creamy mixture into the pot. Add 1 teaspoon salt and pepper to taste, and allow the soup to simmer for another 20 to 30 minutes. The soup will thicken slightly but shouldn't be overly thick. Give it a taste and add more salt if needed.
• Now, this is the fun part: To serve the soup, place the room temperature sour cream in the bottom of a soup tureen (a very large serving bowl). Then add the whole pot of hot soup to the tureen.
• Stir gently to combine, and then serve immediately with warm rolls and an appetite for something wonderful.
• You will love everything about this.

CHESTNUT & CAULIFLOWER SOUP

Steps:

• Place a large 4-liter saucepan on the stove add the oil together with the leeks and sauté until soft and translucent, about 5 minutes, keep on a low/medium heat to prevent burning. Season with herbamare or sea salt and white pepper. Add the chestnut puree and continuously stir to coat in the sautéed leeks. Then add the cauliflower florets and ensure that everything is coated when stirring.
• Dissolve the stock cubes in the boiling water and pour over the vegetables, bring to the boil then simmer for 35 minutes with the lid on.
• When the soup had cooled, blend either using a hand stick blender or freestanding blender, blend until smooth and creamy (the longer you blend the creamier the soup will be, my top tip to a creamy soup, without adding any cream, is blend for as longs as you can, and by using the delicious chestnut puree, which is naturally plant based, it makes the soup even creamier).
• When ready to serve add some sliced whole roasted chestnuts, a drizzle of oil or alternatively garnish with some roasted cauliflower leaves, see Lisa's tip.
• Enjoy x
• When making this recipe, I'd LOVE to see how you get on so either send me a photo to [email protected] or post a picture to Instagram using the #myrelationshipwithfood and tag @myrelationshipwithfood

CREAMY CAULIFLOWER SOUP

Steps:

• In a 5-quart saucepan, add all ingredients except salt and white pepper.
• Cover and simmer until vegetables are tender (about 20 minutes).
• Strain off and reserve most of the liquid.
• Place vegetables in a food processor and puree.
• Add pureed vegetables and reserved liquid back into the pot, add salt and white pepper, and reheat.

CAULIFLOWER PUREE WITH CHESTNUTS

Steps:

• Break the cauliflower into large florets. Trim off and discard the tough outer layer of the core, then cut the tender inside into 1 1/2-inch pieces.
• Heat the oil in a heavy 6-quart pan over moderate heat until it shimmers. Add the cumin seeds and dried red chile and cook, shaking the pan, for 1 minute. Add the shallot, garlic, ginger, and fresh green chile and cook, stirring for 30 seconds. Stir in the turmeric, tomato and salt to taste.
• Stir in the cauliflower and stock and cover the pan. Simmer gently until the cauliflower is tender, 15 to 20 minutes. (It's important that the cauliflower cook slowly; otherwise, the liquid will evaporate too quickly, you'll have to add more, and the cauliflower will turn soggy.)
• Puree the cauliflower mixture in a food processor in 2 batches until smooth. Season to taste with salt and pepper.
• Melt the butter in a 10-inch skillet over high heat and saute the ginger for 30 seconds.
• Add the chestnuts, stirring and shaking the skillet, and season with salt. Saute the ginger and chestnuts until golden and caramelized and a little crisp around the edges, about 2 minutes. Transfer the ginger and chestnuts to paper towels to drain.
• Reheat the puree over low heat and stir in the chives and cilantro. Serve the puree topped with the sauteed ginger and chestnuts.

CAULIFLOWER & CHESTNUT SOUP

Steps:

• In a large saucepan, heat ½ tablespoon olive oil and add 1 large finely chopped onion. Sauté over gentle heat, stirring occasionally, for 8-10 minutes until the onion softens.
• Add the cauliflower, 250 milliliters milk, and 850 milliliters vegetable stock. Bring to a simmer and cook for 10-12 minutes until the cauliflower is tender.
• Add 150 milliliters heavy cream, season with salt and black pepper to taste. Bring to a boil.
• Take off the heat and add in 200 grams roughly chopped chestnuts.
• Blend the soup with a hand blender or transfer it to a food processor in batches and purée until smooth. Taste and adjust seasoning if needed.
• Serve hot topped with grated Parmesan, freshly cracked black pepper and a drizzle of olive oil!