Cauliflower Polonaise soup

Cauliflower Polonaise soup

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(3 ratings)

Prep: 50 mins Cook: 20 mins

More effort

Serves 6
A Polish dish with a French twist - the perfect dinner party starter

Nutrition and extra info

  • Freezable
  • Vegetarian


  • kcal306
  • fat18g
  • saturates9g
  • carbs23g
  • sugars13g
  • fibre0g
  • protein15g
  • salt0.69g
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  • 1 cauliflower



    A brassica, like cabbage and broccoli, cauliflower is a mass of tiny, tightly packed flower…

  • a good knob of butter (about the size of a large walnut)



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 1 onion, chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1l milk



    One of the most widely used ingredients, milk is often referred to as a 'complete' food…

  • 142ml pot single cream

For the polonaise garnish

  • 3 medium eggs



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 3-4 slices thick-cut white bread, crusts removed
  • 1-2 good knobs butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 1 heaped tbsp chopped curly parsley



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…


  1. Quarter the cauliflower so you can easily cut out the thick central stem. Chop the remaining cauliflower roughly.

  2. 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.

  3. 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.

  4. 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.

  5. Shell and halve the eggs. Separate yolks from whites and push through a sieve or chop both very finely.

  6. 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.

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Comments, questions and tips

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29th Oct, 2014
Just made this and I think it's amazing! I will be doing this again and again!!
27th Aug, 2008
This recipe is so easy to make an so delicious. Needs a bit of your attention because cooking the cauliflower in milk can result in a real mess! the white of the soup and the yellow an green from the garnish llok terrific. And, most of all, it is a crowdpleaser!
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