CHPO Recipes: Cauliflower soup

A lot of people claim they would like to eat more vegetarian food, but say they don’t know what to cook. Well, people, we’ve got your back! For our 2017 Fall & Winter collection; we created a vegetarian cook & lookbook. We teamed up with Swedish chef Eric Törneman and together (he did most of the work) we created six great and easy to cook vegetarian dishes. We will post a new recipe every Thursday. First up, Cauliflower soup! You’re welcome!

Cauliflower soup
Parmesan, potatoes, white wine & Herbes de Provence

Ingredients – 6 servings
½ head of a cauliflower
6 medium sized potatoes
1 tablespoon Herbes de Provence
½ bottle of dry white wine
2 vegetable bouillon cubes
200 ml heavy cream
100 g Parmesan cheese
oil (not olive oil)

For serving
Truffle oil
Pea sprouts
Grissini (Bread sticks)

Heat some oil (not olive oil) in a medium sized deep saucepan. Peel and chop the potatoes and cauliflower. Add the Herbes de Provence, salt and pepper and fry for 2-3 minutes. Add the wine and let it boil down for another 3 minutes. Cover the vegetables with water and add the bouillon cubes. Let it boil until the potatoes are soft. Mix the soup until smooth and finish it off with the cream and the Parmesan cheese. Let it melt in the soup and serve with truffle oil, pea sprouts and grissini.

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