Cauliflower Polonaise
A warming and restorative soup recipe - the perfect winter antidote. Originally published in Great British Chefs.
Photo by Kirstie Young.
Serves 6
INGREDIENTS
For the soup
1 onion
1 head of fennel
1 stick of celery
2 cloves of garlic
100g butter or 100ml olive oil
1 large cauliflower
100g blanched whole almonds, lightly toasted
Water to cover
250ml double cream
Sea salt flakes & freshly ground black pepper
For the POLONAISE
4 free range eggs
200g blanched almonds, roughly chopped
200g breadcrumbs (roughly 3 slices of bread)
A handful of chopped flat leaf parsley
200g butter or 200ml olive oil
A drizzle of olive oil to serve
Preheat the oven to 160°C (normal) | 140°C (fan) | gas mark 3
For the soup, peel and chop the onion and garlic, plus the fennel and celery.
Melt the butter in a heavy based saucepan over a medium heat. Add in the vegetables and start cooking them with the lid on for 5 minutes or so while you prepare your cauliflower.
Chop into small florets and cut up the stalks and add to the pan. Sweat everything together for a further 15 minutes until it starts to soften.
Add in the water and cook for 20 minutes or until all the vegetables are cooked through.
Add in the cream, almonds, season and stir. Blend the soup to a silky consistency and set aside.
For the polonaise, bring a pan of water to the boil and cook the eggs for ten minutes.
Once cooked, rinse under cold water to halt the cooking process. Over a medium heat, melt 100g of the butter (or oil) in a frying pan and add in the almonds, tossing and stirring until they are golden brown and evenly toasted.
Allow them to cool and dry on a piece of kitchen roll. Repeat the process with the breadcrumbs with the other 100g of butter (or oil).
Peel and roughly chop the eggs and mix with the almonds, breadcrumbs, parsley, plenty of pepper and a pinch of salt.
Serve by pouring the soup into warm bowls, topping with the polonaise and a good drizzle of olive oil.
