Cream of cauliflower soup with smoked salmon croutons
4 servings
60 minutes
Cauliflower cream soup with smoked salmon croutons is an elegant dish of European cuisine that combines a delicate texture with deep flavor nuances. Its origin is linked to the French tradition of light, aromatic soups that warm and comfort. The velvety consistency of the soup is achieved through a blend of cauliflower, potatoes, and cream, creating a soft, slightly sweet taste with subtle nutty notes. Croutons made from fragrant garlic bread with the delicate saltiness of smoked salmon add sophistication and contrast in textures, turning each spoonful into a gastronomic delight. A light hint of horseradish and the freshness of lemon juice add zest, while dill and chives complete the ensemble with fresh herbal notes. This dish is perfect for a cozy dinner or an exquisite presentation on a festive table.
1
Preheat the oven to 150 degrees. Spread 3 slices of bread on both sides with a mixture of softened butter and 1 minced garlic clove, and salt. Cut each slice into 4 strips and place on a baking sheet. Bake in the oven for 30 minutes until golden.
- Butter: 40 g
- Stale white bread: 1 piece
- Garlic: 2 cloves
2
Meanwhile, heat vegetable oil in a large pot, add finely chopped leek and 1 crushed garlic clove. Cook over medium heat for 6-8 minutes until soft. Increase the heat and add chopped potatoes, cauliflower florets, broth, and milk. Bring to a boil. Reduce the heat and simmer, covered, for 20 minutes until the potatoes and cauliflower are tender.
- Vegetable oil: 1 tablespoon
- Leek root: 1 piece
- Garlic: 2 cloves
- Potato: 1 piece
- Cauliflower: 400 g
- Chicken broth: 250 ml
- Milk: 250 ml
3
Slowly cool the mixture and transfer it to a blender. Blend until smooth and pour it back into the pot. Add cream, lemon juice, and horseradish. Heat slowly for 5 minutes, then add chopped chives.
- Cream: 315 ml
- Lemon juice: 1 tablespoon
- Horseradish: 15 g
- Chives: 1 tablespoon
4
Cut the salmon into strips the same size as the bread and place it on top of the bread. Sprinkle finely chopped dill on top. Serve the soup in individual bowls with two long croutons.
- Smoked salmon: 150 g
- Stale white bread: 1 piece
- Dill: 1 tablespoon