Cauliflower Polonaise soup
A Polish dish with a French twist - the perfect dinner party starter
Difficulty and servings
Serves 6
Preparation and cooking times
Prep 50 mins
Cook 20 mins
Vegetarian
- 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.
Gary's tip
The eggs will be a bit easier to shell, separate and chop if you hard-boil them ahead and refrigerate for an hour, but the chopping and assembling shouldn't be done too long before serving.
306 kcalories, protein 15g, carbohydrate 23g, fat 18 g, saturated fat 9g, fibre 0g, sugar 13g, salt 0.69 g
Recipe from Good Food magazine, April 2006.
Leave a comment or suggestion
http://www.bbcgoodfood.com/recipes/2575/
Your binder
Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.
Ingredients
- 1 cauliflower
- a good knob of butter (about the size of a large walnut)
- 1 onion , chopped
- 1l milk
- 142ml pot single cream
FOR THE POLONAISE GARNISH
- 3 medium eggs
- 3-4 slices thick-cut white bread , crusts removed
- 1-2 good knobs butter
- 1 heaped tbsp chopped curly parsley
Buy ingredients
Search Good Food
Difficulty and servings
Serves 6
Preparation and cooking times
Prep 50 mins
Cook 20 mins
Vegetarian
Make ahead
Ingredients
- 1 cauliflower
- a good knob of butter (about the size of a large walnut)
- 1 onion , chopped
- 1l milk
- 142ml pot single cream
FOR THE POLONAISE GARNISH
- 3 medium eggs
- 3-4 slices thick-cut white bread , crusts removed
- 1-2 good knobs butter
- 1 heaped tbsp chopped curly parsley
306 kcalories, protein 15g, carbohydrate 23g, fat 18 g, saturated fat 9g, fibre 0g, sugar 13g, salt 0.69 g
Advertisement
Your binder
Here are three other great reasons why to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
Latest comments and suggestions
27 August 2008
haloma commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.