Cream of cauliflower soup with sautéed wild mushrooms

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Gordon Ramsay

13 ratings

Recipe by Gordon Ramsay

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1. Put the cauliflower, potato and onion in a large saucepan with the butter and half of the oil. Gently heat the contents until they start to sizzle, then cover with a lid and sweat over a low heat for about 10 minutes, stirring occasionally. The vegetables should be softened but not coloured.
2. Pour in the stock and bring to the boil, then pour in the milk and return gently to a boil. This way, there will be no scum forming from the milk. Season to taste then simmer, uncovered, for 10-15 minutes until the vegetables are soft. Pour in half the cream.
3. Blend everything in a food processor or blender, in batches. For an extra creamy texture, push the purée through a sieve with the back of a ladle. Stir in the rest of the cream. (If preparing ahead cool, cover and chill for up to a day.)
4. To serve, pick over the mushrooms. Wild mushrooms can be gritty so wash them quickly in a bowl of cold water then drain well and pat dry. Trim the stalks and chop or slice the mushrooms neatly. Heat the remaining oil in a frying pan and, when very hot, stir fry the mushrooms quickly until nicely browned, seasoning with salt and freshly ground black pepper as you cook them.
5. Reheat the soup until piping hot. Check for seasoning and ladle into warmed bowls. Spoon the mushrooms into the centre and sprinkle lightly with the chives. Italy's elegant, mildly citrussy whites, such as Vernaccia di San Gimignano, or a Chardonnay would suit this rich soup.

276 kcalories, protein 9g, carbohydrate 14g, fat 21 g, saturated fat 10g, fibre 3g, salt 0.77 g

'I was worried about doing a full three-course menu by a professional chef but I followed this recipe with no problems at all. It makes a lot of soup, so you need a large pan. The mushrooms really top it off and make it extra special.'

Latest comments and suggestions

• Mike

  22 November 2007

  Mike rated and commented on this recipe

  

  I have made this soup now on many occasions and it always receives great compliments. It is actually much easier than it may look from the method. I have yet to serve it with the sauteed wild mushrooms but it still a hit. Very smooth, creamy and full of flavour. It is fine frozen.

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• Ana

  24 November 2007

  Ana commented on this recipe

  I used roasted pine nuts instead of mushrooms and it turned out very tasty and exquisite.

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• Donna Cameron

  25 November 2007

  Donna Cameron rated and commented on this recipe

  

  This soup is fab and so easy to make.

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• Mo

  25 November 2007

  Mo rated and commented on this recipe

  

  Perfect, even though I used much less cream. Loved by 8 year old. Didn't have any mushrooms, but fine anyway.

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• Clairet

  06 December 2007

  Clairet rated and commented on this recipe

  

  A hearty tasty soup - great for winter time

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• BBC GoodFood

  09 December 2007

  BBC GoodFood rated and commented on this recipe

  

  Delicious,people who dislike cauliflouwer enjoyed this soup.

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• Melissa

  21 December 2007

  Melissa commented on this recipe

  I loved it! I didnt have cream on hand so I just used whole milk and it was really good! I added some pepper. Also didnt have mushrooms on hand, so I put some mature cheese on top with the chives...yummy!

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• Lainey

  05 January 2008

  Lainey rated and commented on this recipe

  

  accidently left out the double cream but it was still fab

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• JULIE

  07 January 2008

  JULIE rated this recipe

  

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• Terra

  12 January 2008

  Terra rated this recipe

  

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• coby

  13 January 2008

  coby rated this recipe

  

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• reebs

  19 February 2008

  reebs rated and commented on this recipe

  

  Sorry Gordy, but thought the flavour of this was delicate bordering on the bland. Didn't have the double cream, but it was a good job really as the cauliflower flavour was struggling with just the milk.

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• sal

  21 February 2008

  sal rated and commented on this recipe

  

  I uesd soured cream as that's all I had, lovely. I aslo used a lot of black pepper.

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• annemiek

  09 May 2008

  annemiek rated and commented on this recipe

  

  This was a great soup. I actually used low-fat milk and instead of the double cream I added a little single cream, because I don't like the fattiness of this recipe. But overall, great tasting, was all gone in 1 go eventhough I made plenty.

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• Maus

  15 May 2008

  Maus rated and commented on this recipe

  

  This recipe is pure delish. I stuck to the core ingredients, left out the mushrooms (not a lover of fungi), added my own garlic chives for dressing, used vegie stock, low fat milk and cream (only half the recommended cream), black cracked pepper and the end result an overwhelming winner. Hey Gordy f....... brilliant from this me; a classy oz chef, cook - whatever!

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Ingredients

• 1 large cauliflower (about 1.3kg/3lb), stalks discarded and florets chopped
• 1 large potato , peeled and chopped into large chunks
• 1 medium onion , chopped
• 25g butter
• 4 tbsp olive oil
• 1.2l light chicken or vegetable stock
• 600ml full-fat milk
• 142ml carton double cream
• 250g wild mushrooms - choose from ceps, girolles (chanterelles), morels (either a mixture or just one type)
• 1-2 tbsp finely snipped chives

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Difficulty and servings

Serves 8

Preperation and cooking times

Vegetarian

Ingredients

• 1 large cauliflower (about 1.3kg/3lb), stalks discarded and florets chopped
• 1 large potato , peeled and chopped into large chunks
• 1 medium onion , chopped
• 25g butter
• 4 tbsp olive oil
• 1.2l light chicken or vegetable stock
• 600ml full-fat milk
• 142ml carton double cream
• 250g wild mushrooms - choose from ceps, girolles (chanterelles), morels (either a mixture or just one type)
• 1-2 tbsp finely snipped chives

276 kcalories, protein 9g, carbohydrate 14g, fat 21 g, saturated fat 10g, fibre 3g, salt 0.77 g

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