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Cauliflower cream soup with roasted buckwheat recipe
It’s high time to put one of the unjustly neglected vegetables of the fall season, the cauliflower into the limelight. All it needs is perking it up with our special beer vinegar and flavoring it with some black cumin oil and roasted buckwheat, and there you have a yummy soup with a real bistro feel.
Production
01
Rinse the buckwheat thoroughly and dry it. Fry it until crisp in hot rapeseed oil. When it is done, cool and then drain the oil to be re-used for baking.
02
Take 2 spoonfuls of the remaining oil and braise in it the finely chopped onion, the grated garlic and then add the separated flowers of cauliflower. Salt and pepper it, and flavor it with dried tarragon leaves.
03
Pour on the mixture of milk and vegetable stock, and cook the cauliflower in it until soft, taking care that it bubbles only mildly, to prevent the milk from precipitating.
04
Blend it until creamy, together with some beer vinegar according to taste.
05
Serve it with a few drops of black cumin oil and roasted buckwheat.
Tip:
Black cumin oil has quite an intense taste, so use only a few drops for flavoring.
Ingredients
100
ml
1
tbs
60
g
onion(s)
2
clove(s)
garlic
1
bulb
cauliflowers
1
coffee spoon
1
pinch
1
coffee spoon
dried tarragon leaves
200
ml
chicken or vegetable broth
300
ml
milk
2
tbs
buckwheat
