Cauliflower soup with croutons
4 servings
55 minutes
Cauliflower soup with croutons is a delicate and refined dish of Russian cuisine that combines lightness and richness of flavor. Historically, cauliflower was considered an aristocratic vegetable, and its creamy texture makes this soup particularly comforting and warming. During preparation, the cauliflower is caramelized with shallots, adding a subtle sweetness and depth of flavor to the soup. The velvety consistency is achieved through careful blending and the addition of hot vegetable broth. Aromatic crispy croutons made from brioche and fried parsley leaves add a contrast of textures, making each spoonful unforgettable. Ideal for cozy home evenings or as an elegant first course in a sophisticated menu.
1
Cut a large head of cabbage into small pieces to make about 7-8 cups.
- Cauliflower: 1 head
2
In a large skillet, heat 3 tablespoons of olive oil over high heat. Add the cabbage and thinly sliced shallots, and cook, stirring, until golden and tender, about 10-12 minutes.
- Extra virgin olive oil: to taste
- Shallots: 1 piece
3
Chop the cabbage in a blender in portions to a puree state, adding hot broth to reach the desired soup consistency. Strain through a sieve and pour into a clean pot. Bring to a boil over medium heat, season with salt and pepper. Heat well.
- Vegetable broth: 6 glasss
- Coarse salt: to taste
- Freshly ground black pepper: to taste
4
Pour olive oil into the pan to cover the bottom with a layer of about 0.5 cm. Heat over medium heat and add 1 cup of diced brioche, frying until golden brown. Transfer the croutons to a paper towel, season with salt and pepper. In the same oil, fry the parsley leaves until crispy. Also transfer to a paper towel to drain excess oil.
- Extra virgin olive oil: to taste
- Brioche: 0.3 piece
- Coarse salt: to taste
- Freshly ground black pepper: to taste
- Parsley leaves: to taste
5
Pour the soup into bowls and sprinkle with croutons and crispy parsley.
- Brioche: 0.3 piece
- Parsley leaves: to taste