Cauliflower Bisque with Chilli Oil & Toasted Pepita Seeds

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Cauliflower Bisque with Browned Butter Croutons
Course Entree
Prep Time 25
Cook Time 15
Servings
Ingredients
  • 2 cups full fat milk
  • 2.5 cups vegetable stock
  • 1 small head cauliflower separated into florets, about 450g
  • 350 grams starchy potatoes peeled and chopped
  • 1 small onion chopped
  • 2 cloves garlic crushed
  • 4 sprigs thyme
  • Sea salt and freshly ground black pepper
  • 3 tbs unsalted butter
  • 3 cups cubed ciabatta bread
  • 1/3 cups heavy cream
  • chilli olive oil to taste for serving
  • toasted pepita seeds for serving
Course Entree
Prep Time 25
Cook Time 15
Servings
Ingredients
  • 2 cups full fat milk
  • 2.5 cups vegetable stock
  • 1 small head cauliflower separated into florets, about 450g
  • 350 grams starchy potatoes peeled and chopped
  • 1 small onion chopped
  • 2 cloves garlic crushed
  • 4 sprigs thyme
  • Sea salt and freshly ground black pepper
  • 3 tbs unsalted butter
  • 3 cups cubed ciabatta bread
  • 1/3 cups heavy cream
  • chilli olive oil to taste for serving
  • toasted pepita seeds for serving
Instructions
  1. Combine milk, stock, cauliflower, potato, onion, garlic, and thyme in a large saucepan. Season with salt and pepper. Bring to a boil over medium-high heat; reduce heat and simmer, partially covered, until the vegetables are very tender, 18 to 20 minutes.
  2. Discard thyme sprigs. Puree soup, in batches, in a blender until smooth. Add cream and pulse to combine. Season with salt and pepper.
  3. Serve topped with chilli oil and pepita seeds
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Written by helena