Left-Brain / Right-Brain Cookery

A double-take in the kitchen

Cauliflower Soup a la Polonaise

Cauliflower Soup a la Polonaise

Cauliflower Soup a la Polonaise


Making a pureed soup is quick and easy with an electric blender, and with a crispy topping that is both decadent and delicious, this soup is very inviting.

Serves 4-6 generously

1 cauliflower, broken into smallish bits and thinner stalks included
2 small onions, roughly chopped
3 cloves garlic, roughly chopped
4 bay leaves
1 tsp/1g dried or a stalk of fresh thyme
1 tsp/1g oregano
5c/1.25L chicken stock
1 tsp/5ml olive oil
salt and pepper

Crumble topping
2 tbsp/30g butter
1/2 c/21g fresh, real, breadcrumbs
1/4 c/5g fresh parsley, chopped fine

  1. Sauté onions until translucent.
  2. Add the chicken stock and heat up.
  3. Add the seasoning and cauliflower. Simmer until soft.
  4. Meantime prepare the topping. Melt the butter in a suitably sized frying pan. Add the bread crumbs; toast until brown. Pull off the heat and stir in the parsley.
  5. Once the cauliflower is soft pull the pot off the stove and leave to cool somewhat to make for safer blending.
  6. Remove the bay leaves and pureé until silky smooth. Taste for seasonings.

To serve, fill the bowl with the soup and pile a scoop of the crumble on top.


You may also like...

Leave a Reply

Your email address will not be published. Required fields are marked *