by Naked Beet
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Photo by Naked Beet
Naked Beet's Notes:
Expand1 tablespoon grapeseed oil Ask a question about this ingredient
3 cloves garlic, chopped roughly Ask a question about this ingredient
1 small onion, diced Ask a question about this ingredient
1 teaspoon ground coriander Ask a question about this ingredient
1/4 teaspoon ground nutmeg Ask a question about this ingredient
1 large head cauliflower Ask a question about this ingredient
1 cup chicken stock Ask a question about this ingredient
1 cup whole milk Ask a question about this ingredient
1 teaspoon kosher salt Ask a question about this ingredient
2 cups whole milk Ask a question about this ingredient
1 teaspoon ground coriander Ask a question about this ingredient
1 tablespoon grapeseed oil Ask a question about this ingredient
1 cup fresh shiitake mushrooms Ask a question about this ingredient
salt to taste Ask a question about this ingredient
small bunch watercress leaves Ask a question about this ingredient
drizzles, white truffle oil Ask a question about this ingredient
Clean the cauliflower and chop into small florets and set aside. In a soup pot, saute the onions and garlic in the grapeseed oil. Once they are softened add in all the florets and saute for 1-3 minutes, stirring them up from the bottom once in a while. Add in the stock and 1 cup whole milk. Cook on medium heat until it just starts to boil, being careful for it not to come to a rolling boil. Take the pot off the heat and using a hand held blender, puree the soup until no large visible chunks are seen.
Ask a question about this stepClean and wash the shiitake mushrooms, cutting off and discarding the tough stem. Cut the mushrooms into long slices and saute them in the oil for 3-5 minutes until they become small but before they turn crispy. Salt the mushrooms while they’re cooking.
Ask a question about this stepTo the soup pot, add salt to taste, additional measures of ground coriander and nutmeg and the remaining 2 cups of milk. Puree the soup with your hand held blender again to create further creaminess. Gently heat the soup for 1-2 minutes to serve warm.
Ask a question about this stepTo finish, place a few watercress leaves, some sauteed mushrooms, and drizzles of truffle oil (a little goes a long way).
Ask a question about this stepYum. Love everything about this. The first coriander and nutmeg go in at the beginning? Nice photo, too
Yep, first portion go in right away, then the repeat portions go in a bit later.
This is from your friendly editors at Food52.
So elegant. Can't wait to try it.