Cauliflower Soup, Sheep Milk Yogurt, and Upland Cress

Cauliflower Soup, Sheep Milk Yogurt, and Upland Cress

Andrew Spurgin

Serves four

Ingredients 

Parmesan Crumb

¼ stick of organic butter 

½ cup panko breadcrumbs 

¼ cup great quality Parmesan, medium grated 

Maldon sea salt 

 Soup 

¼ cup pine nuts, toasted until golden 

2 heads organic cauliflower 

White pepper 

Maldon Sea Salt 

½ teaspoon freshly ground nutmeg 

1 6-ounce container Bellwether Farms sheep’s milk plain yogurt* 

Chile flakes 

1 lemon 

1 bunch of upland cress 

 Extra virgin olive oil 

 

Preparation 

 Parmesan Crumb 

• Melt butter in sauté pan 

• Add panko, stir, and toast until golden 

• Remove from heat and gently fold in Parmesan 

• Taste; you may need a touch of sea salt 

 Soup 

• Turn oven to broil 

• In a large pot bring salted water to a boil 

• You’ll need 14 each ¼” thick slices of cauliflower, approximately 1” in diameter. Lightly toss with olive oil and sea salt, pop under broiler until deep brown and slightly caramelized. Reserve. 

• Remove stalk from cauliflowers. Cut the rest of the florets apart and place in boiling water. Cook until just soft but cooked thoroughly through. Remove (keep the water). Important: you want just enough water to cover the cauliflower. 

• Place HOT cooked cauliflower in blender and add just enough HOT cooking water to make into a soup consistency. Blend until ultra smooth. Taste, season with sea salt, nutmeg and white pepper, blend, taste, and adjust as desired.

 Plating 

In warmed soup plates pour cauliflower soup, add a good squeeze of lemon juice and stir in. Top with a layer of the sheep’s milk yogurt to cover (you MAY need to thin slightly with milk for correct consistency). Sprinkle with Parmesan crumb. Arrange three toasted cauliflower slices in center of the plate, garnish with some of the pine nuts, just a few chile flakes and a sprig of watercress, drizzle with olive oil, sprinkle with sea salt and serve. Great with a slice of grilled bread! 

 This soup can also be chilled and assembled for a summer’s nosh. 

 *Available at Whole Foods

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