Cauliflower soup with vanilla
from Olivier Roellinger
Thanks to Rosa from Rosa Jackson for introducing this recipe and giving an amount of information on vanilla.
Danke Rosa von Rosa Jackson für dieses Rezept und die Informationen über Vanille.
1 small head cauliflower, chopped (about 400 g or 15 oz)
2 cups water (500 ml)
1 cup milk (250 ml)
1 vanilla bean
1 tsp fine salt
Niora oil and Poudre du Voyage for the garnish (optional)
Chop the cauliflower.
In a saucepan, combine the cauliflower, water, milk and vanilla bean, which has been opened and scraped. Bring to a boil and cook for 20 mins at a simmer, so that the mixture is reduced by about 1/3.
Blend the soup until very smooth, straining if necessary.
Pour the steaming soup into bowls.
For an optional garnish, Poudre du Voyage and Niora oil from Olivier Roellinger make the perfect complements for this dish.