cauliflower soup with pangrattato
SERVES 4 PREPARATION TIME 10 minutes COOKING TIME 20 minutes
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
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.