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.
Category:
Soup
Keyword:
Cauliflower Soup, Purple Cauliflower
Quantity: 4serves
Author: sbaskitchen
Ingredients
½purple cauliflower
2pink lady applespeeled, cored and roughly chopped
½onionfinely diced
2sticks of celeryfinely diced
2tspfreshly picked thyme leaves
750mlchicken or vegetable stock
¼tspfreshly ground white pepper
salt to taste
40gbutter
2tbspdiced brie
For the Kale Crisps
4kale leaves
olive oil
sea salt
Instructions
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.
Notes
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