Cauliflower soup with little fritters
This dish has two parts; the soup can be made in advance and doesn’t necessarily need the cauliflower fritters; but they do take the dish from everyday to very special
0
ratings
Difficulty and servings
Serves 6 - 8
Preparation and cooking times
Ready in 1 hour 20 mins
- Melt the butter in a large saucepan, then throw in the cauliflower, onion, garlic and potato and lots of seasoning. Cook for about 10 minutes, stirring every so often. Pour in the stock or water, bring to the boil and simmer for 20 minutes, then remove from the heat. When slightly cooled, whizz in a blender until smooth. Return to the heat and add the double cream.
- To make the fritters, warm the milk slightly over a medium heat, remove and then dissolve the yeast in the milk. Make a well in the strong flour, then slowly pour the milk mixture in, incorporating the milk into the flour until it becomes the consistency of paint and free of lumps. Leave to prove for 20 minutes in a warm place.
- Heat enough oil in a wok or pan to deep-fry the cauliflower fritters. Dust the cauliflower pieces with the seasoned flour, then drop into the batter and give a good stir. Fry in the hot oil, a few at a time, until golden brown, about 4-5 minutes. Using a slotted spoon, remove from the oil, drain on some kitchen paper and keep warm in a low oven. Repeat the process until all the cauliflower is cooked.
- When ready to serve, bring the soup to the boil, add the grated Jarlsburg then remove from the heat and stir well. Place a little parsley in the bottom of each bowl, pour the soup over and serve.
Per serving
624 kcalories, protein 24.3g, carbohydrate 48g, fat 0 g, saturated fat 17.3g, fibre 6.2g, salt 2.3 g
Recipe from olive magazine, February 2005.
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Ingredients
- 50g butter
- cauliflower , about 1kg, chopped
- 1 onion , chopped
- 1 garlic clove , crushed
- 1 medium potato , chopped
- 2l vegetable stock or water
- 142ml carton double cream
- 150g jarlsberg , grated
- 2 tbsp flat-leaf parsley leaves
THE FRITTERS
- 300ml milk
- 3g dried yeast
- 200g strong white flour , seasoned
- oil , for deep-frying
- 1 cauliflower , broken into small florets and steamed until tender
- 55g plain flour , seasoned
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This is a traditional Sicilian bread that you can make in the morning to get ahead
4
ratings
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Difficulty and servings
Serves 6 - 8
Preparation and cooking times
Ready in 1 hour 20 minsIngredients
- 50g butter
- cauliflower , about 1kg, chopped
- 1 onion , chopped
- 1 garlic clove , crushed
- 1 medium potato , chopped
- 2l vegetable stock or water
- 142ml carton double cream
- 150g jarlsberg , grated
- 2 tbsp flat-leaf parsley leaves
THE FRITTERS
- 300ml milk
- 3g dried yeast
- 200g strong white flour , seasoned
- oil , for deep-frying
- 1 cauliflower , broken into small florets and steamed until tender
- 55g plain flour , seasoned
Per serving
624 kcalories, protein 24.3g, carbohydrate 48g, fat 0 g, saturated fat 17.3g, fibre 6.2g, salt 2.3 g
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27 December 2007
FAYE AND SEB commented on this recipe
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