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Ingredients
Cauliflower Soup
- For the soup
- 1 small Cauliflower (each 751 grams)
- 150 grams Celery root
- 1 stalk Leeks
- 750 milliliters Chicken broth (homemade or from a jar)
- salt
- freshly ground peppers
- 100 grams Double cream
- For the parsley paste
- 2 bunches flat leaf parsley
- 50 milliliters Chicken broth
- 5 Tbsps dry white wine
- 1 Tbsp Double cream
For the soup, rinse cauliflower, trim and divide into florets. Peel celery root and cut into small cubes. Rinse leeks and cut lengthwise with a knife and then cut white and light green portion into thin strips.
Add prepared vegetables and broth to a pot. Pour 300 ml (approximately 10 ounces) of water over vegetables and season with salt and pepper. Cover and simmer over medium heat for about 15 minutes until vegetables are soft.
For the parsley paste, rinse parsley, shake dry, pluck leaves from stem and chop finely. Then puree parsley in a bowl with broth and white wine, stir in double cream and season with pepper.
Puree cauliflower soup with an immersion blender, add heavy cream, stir and season with salt and pepper.
To serve, divide soup between deep plates and place a dab of parsley paste on top of soup. If desired, make a pattern with parsley paste using a wooden spoon.