Cauliflower soup with crispy capers

Cauliflower soup with crispy capers

Serves 4

Ingredients

• 50g butter
• 1 onion, diced
• 2 garlic cloves, grated
• 1 large or 2 small cauliflower broken into florets
• 1 litre chicken stock
• 200ml double cream
• 200g mature cheddar, finely grated
• ½ tsp paprika
• Salt
• Cress
• Pea shoots

Crispy capers

• Vegetable oil, for deep frying
• 4 tablespoons large capers

Method

1. Melt the butter in a large heavy bottomed saucepan, add onion and salt and cook until soft with a splash of water (approx. 10 – 15mins).
2. Reserve the smallest florets of the cauliflower and add the rest the onion.
3. Cover with 750ml of stock. Bring to the boil then reduce the heat and simmer until cauliflower is soft
4. Add the cheese, cream and paprika, bring the soup the boil, then add to a food processor and blend.
5. Pass through a fine sieve and season. If it seems thick, thin with some stock.
6. To make the capers heat the oil in a deep pan and heat to 180°C.
7. Pat the capers dry and fry them until they pop and are very crisp.
8. Remove from the oil with a slotted spoon and drain on kitchen paper, season with salt.
9. Place the reserved cauliflower in the vinegar the capers where and leave for 1 – 2 mins before draining.

1. Serve the soup in a warm bowl, sprinkled with the fried capers and the pickled florets.

This recipe first appeared on Gourmet Today TV, aired on TVM on 20 November, 2015.