cau­li­flower soup with pan­grat­tato

SERVES 4 PREPA­RA­TION TIME 10 min­utes COOK­ING TIME 20 min­utes

Inside Out (Australia) - - Entertaining -

1 tbsp ex­tra vir­gin olive oil 1 cel­ery stalk, finely chopped 1 brown onion, finely chopped 2 gar­lic cloves, minced 1.5L salt-re­duced chicken stock 2 white pota­toes, peeled and chopped 1 head cau­li­flower, cut into flo­rets 125ml thick­ened cream 1 cup grated parme­san

Pan­grat­tato

1 tbsp ex­tra vir­gin olive oil 1 French shal­lot, finely chopped 1 tbsp baby ca­pers, drained, finely chopped 2 an­chovy fil­lets, finely chopped ½ cup panko bread­crumbs Hand­ful fresh pars­ley, leaves finely chopped (op­tional)

1. For the pan­grat­tato, heat the oil in a small fry­ing pan over medium heat. Add the shal­lot, ca­pers and an­chovy and cook, stir­ring, un­til the onion is soft and clear. Add the bread­crumbs. Cook, toss­ing gen­tly, un­til the bread­crumbs are golden and crispy. Al­low to cool. Stir in the pars­ley, if us­ing.

2. For the soup, heat oil in a large saucepan over medium-high heat. Add the cel­ery, onion and gar­lic and cook, stir­ring, un­til translu­cent, not brown. Stir in the chicken stock and add the potato and cau­li­flower. Sea­son. Bring to the boil then re­duce to a sim­mer for 10 min­utes or un­til the pota­toes are cooked through.

3. Re­move from heat and add the cream and parme­san. Us­ing a stick blender, blend the soup mix­ture un­til smooth and creamy.

4. La­dle into bowls and sprin­kle the pan­grat­tato on top.

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