Cauliflowers have been abundant and there have been lots of cauliflower recipes tried at home.
This on is based on a recipe from Alain Ducasse's tome "Grand Livre de Cuisine: Alain Ducasse's Culinary Encyclopedia"
It is a luscious, velvety soup that would also benefit from a touch of truffle.
The benefit of using the Thermomix is that you do not need to strain the mixture to obtain the velvety texture of the finished soup.
No chervil was to hand - so parsley for garnish.
Cauliflower soup in the style of Ducasse
100ml chicken stock
30g crème fraiche or cream
1/4 tsp curry powder
salt as needed
2 slices bread, 5mm
Place the water in the TM bowl and heat for 5 minutes at 100°C on speed 1. Cut the cauliflower into small florettes. Place the florettes into the TM bowl and cook for 3 minutes at 100°C on Reverse + speed 1. Drain the florettes and cool them in cold water to refresh.
Place the cauliflower florettes, chicken stock, cream and curry powder into the TM bowl and cook for 30 minutes at 90°C on speed 1. Allow to cool to 50°C then blend for 1 minute on Speed 9.
Check for seasoning and adjust as needed.
The soup may be served cool or warmed.
Trim the bread and cut into 5mm cubes. Lightly heat the butter in a frypan and toss the croutons until evenly browned. Drain and pat dry on paper towel.
To serve, place the soup in bowls and sprinkle the croutons and chervil over the surface.