Cauliflower Velouté
Indulge in the creamy deliciousness of cauliflower velouté soup with a hint of almond and a velvety smooth texture.
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Servings:
Equipment
- 1 blender or immersion stick blender
Ingredients
The Soup
- 500 g cauliflower - roughly chopped. If the leaves are fresh use those too and the stalk. Waste nothing.
- 2 medium yellow onions
- 30 g butter
- 1 tbsp flour
- 1 bay leaf
- 5-6 almonds or a tbsp almond meal
- 250 ml whole milk or plant-based milk
- 250 ml light chicken or vegetable stock
- scant tsp salt
- olive oil
- salt and freshly ground pepper
Almond Parsely Pesto
- 80-100 g ie - a big handful of parsley - roughly chopped, including stalks
- 1 generous pinch salt
- 50 g almonds - toasted is tastier - roughly chopped
- 50 g finely grated parmesan
- 1 clove finely grated garlic optional
- 100-150 ml extra virgin olive oil
Instructions
The Soup
- Sauté the onions in a little butter and olive oil until soft. Add the cauliflower, bay leaf, salt and almonds. Toss in the buttery mixture and sprinkle with a tablespoon of flour. Do not add salt if your stock is salted.
- Gently toss again and slowly pour in the milk. Set over a very low heat and cook until the cauliflower is soft. Stir occasionally.
- Once ready, let the mixture cool to puree it with a stem mixer or a blender. Return to the heat and add the stock until you achieve a good consistency. Bring to a quick boil and test for seasoning.
- Meanwhile, make the pesto. Whizz the almonds in a mini mouli with a generous pinch of salt. Add the remaining ingredients, starting with 100ml of oil, gradually adding the rest (if needed) and whizzing until smooth.
- Serve the soup with a generous swirl of pesto, toasted wholemeal bread or pitta.
