Recipe: Cauliflower Soup with Brioche Croutons

Posted in Holiday

Recipe: Cauliflower Soup with Brioche Croutons

A delcious, creamy recipe from Chef Michelle Weaver of Charleston Grill.

Cauliflower Soup

Ingredients:

1 head cauliflower
1 cup heavy cream
1 small onion chopped
½ stick of butter
2 qt water or vegetable stock
Salt and pepper

Method:

  • Cut cauliflower into florets removing the stems and leaves and dice the onion into small pieces.
  • Heat the butter in a medium soup pot over medium heat and add the onions, cooking until soft (do not brown).
  • Add cauliflower, stock or water and heavy cream and simmer until the cauliflower is very soft.
  • Puree in small batches in a blender and return to pot. Season with salt and pepper.

Brioche Croutons

Ingredients:

1/8 cup butter
1/8 cup truffle butter
¼ loaf brioche

Method:

  • Cut brioche into ¼ inch cubes.
  • Melt butters together and toss with brioche, then bake brioche on baking sheet for 7
  • 10 minutes at 350 degrees until brown.
  • Remove and garnish soup with croutons.

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