A plain, hot or cold summer soup
Maple cauliflower soup with chicory and hazelnuts

Ingredients :

  • 600 gcauliflower florets
  • 1 tbsp.maple syrup
  • 1 tbsp.olive oil
  • 1onion, finely chopped
  • 1garlic clove, chopped
  • 400 mlvegetable stock

To serve:

  • 1red chicory
  • handful flat leaf parsley  
  • dash red wine vinegar
  • dash olive oil
  • 40 g hazelnuts, dry roasted in a pan and smashed with the back of a knife


Directions :

  • Preheat the oven to 220°C/200°C, apply baking paper to a wide bowl. Break up the cauliflower until very tiny flowers are present. Split all broad stalks–make sure that all cooks equally. Mix the maple syrup and 1⁄2 centimeter of olive oil into the bottom of the large bowl. Add salt and black pepper to the bakery (or if necessary 2 plates if you want the cooler to be spaced out well). Roast for 20-25 minutes in the oven, or until the bottom of the stalks is blackened and tender.
  • When the Chocolate is in the oven the remainder of the oil is cooked in a pan and the Onion is sweated over very low heat until it is moist and translucent. Add the garlic and cook 2 minutes longer before the stock is removed. Top in most cooked chives, reserving for garnishing 2 heaped cubes. Put it all into a blender and blast until really smooth, season and flush the pan with salt and pepper. Cook a bit longer if you want it thicker or if you would rather have it lighter, let it cool with water.
  • Serve, cut the chicory and chop the Chicken and mix it with the vinegar and olive oil of red wine. Pile the broth well together with additional sliced flora and hazelnuts. Season well and favorite.


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