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Roasted Cauliflower & Potato Soup with Parmesan Creme

Roasted cauliflower and potato soup with parmesan crème.

Recipe by Pistachio Dining at Torrens.

  • Local black truffle
  • ½ Cauliflower roughly cut
  • 2 Lge Potato peeled and roughly cut
  • 1 Onion Diced
  • 2 Cloves garlic
  • Thyme
  • Unsalted butter
  • 500ml Chicken stock
  • 500ml Cream
  • 500ml Milk
  • Parmesan rind
  • 100ml Cream
  • Shaved Local black truffle

Method

  • Roast cauliflower and potato in oven until lightly golden
  • Sauté onion, garlic and thyme with a little oil and butter until soft
  • Add roasted cauliflower and potato to pan and cook for 5 min
  • Season
  • Add stock, 500ml of cream and milk and bring to the boil
  • Turn soup down and simmer for 20 min
  • Place parmesan rind into a small pot with enough cream to cover and reduce until thick take off heat
  • Once soup is done blend until smooth and check seasoning
  • To serve place into a warm bowl drizzle parmesan cream over and shave some local truffle to finish.

 

PISTACHIO DINING AT TORRENS

S HOP 3 A TOR R ENS P LAC E , TOR R E NS , AC T 2607

PH: (02) 6286 2966 EMAIL: R E S ERV AT IO NS@P I S T AC HIODI NIG . COM.AU WEB: WWW. P I S T AC HIODIN I NG . COM.AU

OWNER/CHEF DAVID KEELEY

 

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