INGREDIENTS
- 50g olive oil
50g unsalted butter
2 peeled fresh garlic cloves, finely diced
1 peeled brown onion, diced
12g sea salt
Freshly ground white pepper, to taste
400g cauliflower florets, roughly chopped
2.5 cups fresh chicken stock
1 cup (pouring) cream
15g Dijon mustard, approximately
50g parmesan cheese, finely grated (approximately)
DIRECTIONS
- Heat the oil and butter in a frypan. Add garlic, onion, salt and peper, and sauté for 10 minutes.
- Add the cauliflower and sweat over a low heat for 10 minutes, or until florets are soft and golden.
- Place the ingredients from the frypan, stock, Dijon mustard, and parmesan into the soup maker jug.
- Place the soup making blending lid on top and secure to the base.
- Select the ‘SMOOTH’ soup setting and then select the ‘START’ button.
- After cooking, remove the lid, and stir in the cream. Serve and enjoy.
TIP: For a shortcut, place all the ingredients into the soup maker raw.
Recipe courtesy of Hospitality Establishment. www.hospitalityest.com.au