Cauliflower Polonaise Soup
This creamy cauliflower soup is a comforting and satisfying dish that is perfect for a cozy night in. With a velvety texture and a flavorful garnish of buttery breadcrumbs, chopped egg, and parsley, this soup is as pleasing to the eye as it is to the palate. Enjoy a bowlful of warmth and goodness with each spoonful of this delightful cauliflower soup.
— Constant Cookbook
Ingredients
- 1 cauliflower
- a good knob of butter (about the size of a large walnut)
- 1 onion , chopped
- 1l milk
- 142ml pot single cream
- 3 medium eggs
- 3-4 slices thick-cut white bread , crusts removed
- 1-2 good knobs butter
- 1 heaped tbsp chopped curly parsley
Instructions
- Quarter the cauliflower so you can easily cut out the thick central stem. Chop the remaining cauliflower roughly.
- Melt the butter for the soup in a large saucepan. When it bubbles, add the onion and soften over a gentle heat for a few mins, stirring regularly. When it looks translucent, add the cauliflower, cover the pan and cook for a further 5-6 mins, shaking the pan once or twice.
- Add the milk, raise the heat slightly and simmer, partially covered, for 20 mins until the cauliflower is soft enough to purée easily. Let stand for 5-10 mins, then liquidise in batches in a blender or food processor. You can make ahead to this point: leave to cool and refrigerate for up to a day or freeze for up to a month.
- To make the garnish, boil the eggs for 8-9 mins, drain and leave to cool. Cube the bread and process to crumbs. Melt a knob of butter in a large frying pan, add the crumbs and fry over a medium heat until golden brown. Keep moving the crumbs to colour them evenly, adding the second knob of butter if the bread soaks up the first. Tip the crisped crumbs onto kitchen paper, shake over a pinch of salt.
- Shell and halve the eggs. Separate yolks from whites and push through a sieve or chop both very finely.
- To serve, add the cream or extra milk to the soup, reheat and check the seasoning. Mix crumbs, egg yolks and whites with the chopped parsley. Ladle the soup into six warm bowls and sprinkle about 1 tbsp of the garnish in the middle of each, leaving a nice clean band around the edges. Pass the remaining garnish round at the table.
Cook Time
20M
Prep Time
PT50M
Yield
Serves 6
Nutrition
- Calories: 306 calories
- Fat Content: 18 grams fat
- Saturated Fat Content: 9 grams saturated fat
- Carbohydrate Content: 23 grams carbohydrates
- Sugar Content: 13 grams sugar
- Protein Content: 15 grams protein
- Sodium Content: 0.69 milligram of sodium
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