Thursday, May 23, 2024

Recipe: Cream of Broccoli and Cauliflower Soup with Caviar

Prep time: 1 h 30 min


For the cauliflower soup:

  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 3 celery stalks, chopped
  • 3 garlic cloves, finely chopped
  • 2 fresh thyme sprigs
  • 1 medium cauliflower, chopped
  • 4 cups chicken broth, plus extra as needed
  • 2/3 cup heavy cream, whipped
  • kosher salt
  • freshly ground black pepper

For the broccoli soup:

  • 1 large broccoli head, prepared into florets
  • 2 tbsp olive oil
  • 1 small onion, finely chopped
  • 2 celery stalks, chopped
  • 2 small white potatoes, peeled and diced
  • 1 garlic clove, finely chopped
  • 2 1/2 cups vegetable broth, plus extra as needed
  • 7 tbsp heavy cream
  • 2 cups baby spinach, washed
  • 1/2 lemon, juiced
    To serve:

  • 2 tablespoons beluga caviar
  • Fresh parsley leaves
  1. For the cauliflower soup: Melt butter with olive oil in a large saucepan set over a medium heat.
  2. Stir in onion, celery, garlic, thyme and a pinch of salt, sweating until softened and starting to color, about 6-7 minutes.
  3. Stir in cauliflower and broth, bringing the liquid to a boil.
  4. Once boiling, reduce to a simmer and cook steadily until cauliflower is very tender, about 12-15 minutes.
  5. When ready, pick out four small cauliflower florets and keep to one side for a garnish. Discard thyme sprigs.
  6. Purée soup with an immersion blender or in batches using a food processor or blender; thin out with a little more broth if needed.
  7. Remove from heat and fold in whipped cream. Season to taste with salt and pepper.
  8. For the broccoli soup: Blanch broccoli in a large saucepan of salted, boiling water for 2 minutes. Drain well and refresh immediately in a large bowl of iced water.
  9. Heat olive oil in a saucepan set over a medium heat until hot. Stir in onion, celery, potato, garlic and a pinch of salt, sweating until softened, about 8 minutes.
  10. Stir in broth and bring liquid to a boil. Once boiling, reduce to a simmer until potato is tender to the tip of a knife, about 15-20 minutes.
  11. Drain broccoli and add to broth along with the spinach and lemon juice. Cook for 1 minute before stirring in cream.
  12. Remove pan from heat and purée soup with an immersion blender or in batches using a food processor or blender; the soup should be thicker than the cauliflower soup.
  13. Season soup with salt and pepper as needed. Cover and keep warm over a very low heat.

To serve:

  1. Gently reheat cauliflower soup over a medium-low heat.
  2. Ladle a little broccoli soup into martini glasses.
  3. Turn a tablespoon over so that the bottom is facing up. Carefully ladle cauliflower soup over spoon to create layers in the glasses.
  4. Garnish with caviar, parsley, and reserved cauliflower florets before serving.

Excess/leftover soup will keep for up to three days in the fridge. Cannot be frozen.

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