A favourite from my eBook ‘Fireside Flavours’ I couldn’t help but share it with all of you. Cacao & Cauliflower, although an unusual pairing, share the same volatile compounds and add such depth to this bowl of hugs.
Try it, there is no turning back. Holiday lunches just got cosy….
900g Potatoes (not waxy)
Olive oil to rub
1 Cauliflower (florets steamed until tender)
1 Clove Garlic, minced
150g Unsalted Butter
1 Litre Vegetable Stock
4 tbsp Double Cream
2 tsp Cacao nibs
2 tbsp Roasted Hazelnuts, roughly chopped
Salt & white pepper to season
1. Preheat oven 180C, prick the potatoes all over with a fork, rub in a little olive oil and bake for 90 minutes or until crisp and tender throughout.
2. Cut the potatoes in half, scoop out the flesh into a bowl and return the skins to the oven for 20-30 minutes or until crisp and golden, set aside to cool.
3. Once cool, blitz ¼ of the skins in a spice grinder to a powder, break the rest into shards. Store in an airtight container.
4. Pass the potato flesh through a sieve or potato ricer, this reduces the need to blend the soup too much which will make the soup ‘gluey’
5. Heat the butter in a pan and heat over a low heat to melt. Once melted, increase the heat and bubble until the milk solids begin to colour and the butter turns golden. It will smell nutty. Set aside in a bowl.
6. Puree the cauliflower and add the potato. Mix this into the butter, along with the garlic. Little by little, add the hot stock, whisking to form a smooth soup.
7. Taste and season with saly and white pepper to your liking.
8. Transfer to a blender and just pulse until silky, overbending will make this gloopy.
9. Taste again, re season and serve in bowls, garnished with cacao, hazelnuts, potato powder and crispy skins.