Cauliflower Soup

Ingredients
15 gram of fresh garlic cloves
150g peeled brown onion, halved
25g olive oil
25g unsalted butter
3g white pepper
12g sea salt
800g cauliflower florets
900ml chicken stock
50g cream
15g Dijon mustard
50g grated parmesan

Method

Place garlic cloves and brown onion into bowl, 5 seconds / speed 6 / 0 °C.            

Add olive oil, unsalted butter, sea salt, white pepper to taste, 3 minutes / speed 1 / 100 °C.

Add cauliflower florets, roughly chopped and cook until florets are soft and golden (the browning of the cauliflower is essential for the flavour of this soup), 6 minutes / speed 1 / 100 °C.

Add chicken stock (I used vegetable or chicken stock paste but 900g of water with 2 Tab TMX stock is fine too) 10 minutes / speed 1 / 100 °C.            

Carefully blend with MC on. You can dial up to speed 9 slowly for 10 seconds to avoid splashes. 10 seconds / speed 9 / 0 °C.

Stir through cream, Dijon mustard and parmesan cheese 1 minute / speed 1 / 80 °C.

If desired, add more mustard and cheese if the flavour is not strong enough. If soup is too thick, add more stock to give the desired consistency. 1 minute / speed 1 / 80 °C.

Enjoy!