Cauliflower and cashew soup with crispy buckwheat
4 servings
70 minutes
This cauliflower and cashew soup with crispy buckwheat is a vibrant embodiment of refined French gastronomy, blending delicate textures and rich flavor nuances. Its history traces back to traditional creamy soups known in French cuisine but takes on a new form thanks to the nutty hint of cashew and spicy cayenne pepper. The smooth velvety structure of the soup is harmoniously complemented by crispy roasted buckwheat, giving the dish an exquisite contrast. A light tang from lemon juice and spicy paprika completes the flavor palette, making this soup an ideal warming and nourishing dish. It can be served as a standalone treat or as an elegant start to a refined dinner, impressing guests with its elegance and depth of flavor.
1
Heat ¼ cup of oil in a heavy pot over medium heat. Add shallots, garlic, bay leaf, and thyme; season with salt. Sauté, stirring occasionally, until the onions are translucent, about 6-8 minutes.
- Olive oil: 1 glass
- Shallots: 4 pieces
- Garlic: 2 cloves
- Bay leaf: 2 pieces
- Thyme leaves: to taste
- Coarse salt: to taste
2
Add wine, bring to a boil, and simmer for about 4 minutes until the liquid volume is reduced by half. Set aside ¾ cup of cauliflower; transfer the remaining cauliflower to the pot, add cayenne pepper and ¾ cup of cashews; season with salt.
- Dry white wine: 1 glass
- Cauliflower: 1 piece
- Cayenne pepper: 1 teaspoon
- Cashew: 1 glass
- Coarse salt: to taste
3
Cover with a lid, reduce the heat and simmer for 20-25 minutes until the cabbage is partially cooked (the vegetables should release juice but not brown; if they start to brown, lower the heat).
4
Add vegetable broth, salt, and pepper. Bring to a boil, reduce heat, and let simmer partially covered until the cauliflower is tender, about 20-25 minutes. Remove the bay leaf. Take off the heat and let cool slightly.
- Vegetable broth: 6 glasss
- Coarse salt: to taste
- Ground black pepper: to taste
5
Meanwhile, finely chop the remaining ¾ cup of cauliflower and 2 tbsp of cashews. Heat the remaining ¼ cup of oil in a small skillet over medium heat. Add the cauliflower, cashews, and buckwheat; season with salt. Sauté, stirring often, until the cauliflower and cashews are dark golden brown and the buckwheat is dark and crispy (5-8 minutes). Remove from heat, add lemon juice and paprika. Let cool slightly.
- Cauliflower: 1 piece
- Cashew: 1 glass
- Olive oil: 1 glass
- Buckwheat groats: 2 tablespoons
- Coarse salt: to taste
- Lemon juice: 2 tablespoons
- Paprika: 1 teaspoon
6
Blend the soup until smooth. Pour it back into the pot, heat over medium heat, stirring and adding vegetable broth as needed (the soup should have a thick cream consistency). Taste and season with salt and pepper to your liking. Serve the soup topped with sautéed cauliflower, cashews, and buckwheat.
- Vegetable broth: 6 glasss
- Coarse salt: to taste
- Ground black pepper: to taste