Blushing Cauliflower Soup with Kale Crisps and a Scattering of Brie
Inspired by a spate of very heavy frosts that made the vegie patch look like it had been placed in the freezer, it was simply beautiful visually.
Keyword: Cauliflower Soup, Purple Cauliflower
Quantity: 4 serves
- ½ purple cauliflower
- 2 pink lady apples peeled, cored and roughly chopped
- ½ onion finely diced
- 2 sticks of celery finely diced
- 2 tsp freshly picked thyme leaves
- 750 ml chicken or vegetable stock
- ¼ tsp freshly ground white pepper
- salt to taste
- 40 g butter
- 2 tbsp diced brie
For the Kale Crisps
- 4 kale leaves
- olive oil
- sea salt
Heat the butter in a large pan, or wok, over medium heat. Add the onion and celery and sauté over gentle heat until the onion is soft.
Add the cauliflower, cover with a lid and raise the heat a little. Cook until the cauliflower is tender, stirring occasionally.
Add the thyme and apple and continue to cook for another five minutes.
Pour in the stock, add the pepper and season to taste with salt. Simmer until the apple and cauliflower are cooked.
Leave to cool slightly before blending the soup in a blender or food processor.
Reheat and serve garnished with kale crisps and a scattering of diced brie.
For the Kale Crisps
Preheat oven to 180°C or 160°C fan forced. Line a baking tray with baking paper.
Remove the centre stems from kale and discard. Tear the leaves into small bite size pieces, scatter on the baking tray. Drizzle over the olive oil and toss ensuring the leaves are coated in olive oil.
Spread kale out in a single layer and bake for 12-15 minutes or until leaves are crisp. Sprlnkle with a little sea salt.
- Source: SBA’s Kitchen
- Ensure you keep the brie in the refrigerator until you are ready to serve. When it hits the hot soup it begins to melt
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