Celiac Friendly Cauliflower Soup with Pastry Lid

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Celiac Friendly Cauliflower Soup with Pastry Lid
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Difficulty:
advanced
Difficulty
Preparation:
2 h.
Preparation
ready in 6 h. 40 min.
Ready in

Ingredients

for
4
For the pastry
1 ½ cups
unsalted butter (diced and frozen)
1 cup
1 cup
0.333 cup
0.333 cup
2 teaspoons
½ teaspoon
1 teaspoon
¾ cup
chilled water
For the soup
4 tablespoons
1
onion (finely chopped)
6 cups
1.333 cups
1 cup
cream (48% fat)
freshly ground peppers
milk (for brushing)

Preparation steps

1.
For the pastry: mix together the potato starch, cornflour, brown rice flour and sweet rice flour in a mixing bowl and whisk to combine.
2.
Add the xanthan gum, guar gum and salt and stir well.
3.
Add the frozen butter and using an electric whisk mix on the lowest speed, until the edges of the butter pieces have started to soften.
4.
Pour in the water and mix until absorbed.
5.
Turn out the mixture onto a large sheet of non-stick baking paper and knead it together with your hands, just enough to bring it together.
6.
Place another sheet of baking paper on top and gently roll the dough out to a rough rectangle, taking care not to roll over the edges.
7.
Fold the bottom third of the dough towards the middle, then fold the top third on top of it.
8.
Rotate the dough one-quarter turn to your right (clockwise).
9.
Roll out the dough gently as before, until smoother and more cohesive. Fold the bottom third up and overlap the top third over it.
10.
Rotate the dough one-quarter turn to your right (clockwise).
11.
Repeat the turning, rolling and folding process twice more.
12.
Wrap the folded dough in cling film and chill for 2 hours.
13.
Remove from the refrigerator and stand at room temperature for about 20 minutes.
14.
Repeat the turning, rolling and folding process twice more. Wrap the dough in cling film and chill for a further 2 hours, then stand at room temperature for about 20 minutes before using.
15.
For the soup: heat the olive oil in a pan and cook the onion for a few seconds, then add the cauliflower and cook for about 5 minutes, stirring often.
16.
Add water up to the level of the vegetables, a pinch of salt and reduce the heat. Simmer until the vegetables are tender.
17.
Put the amaranth in a pan with twice its volume of cold water. Bring to a boil and cook for about 20 minutes until tender. Rinse and set aside. Reserve some grains for the garnish.
18.
Drain the cauliflower mixture and put into a blender or food processor with the cream and amaranth. Blend until smooth and season to taste with salt and pepper. Add a little water if the soup is too thick.
19.
Spoon into ovenproof soup bowls.
20.
Heat the oven to 200°C (180° fan) 400°F gas 6.
21.
Roll out the puff pastry, about 1/2cm| 1/4" thick and cut out 4 rounds to fit the bowls. Dampen the edges of the bowls and place the pastry rounds on top. Brush with milk.
22.
Bake for about 15 minutes, until the pastry is crisp and golden. Sprinkle with the reserved amaranth grains.