Cauliflower soup with Cauli Blossom Flower
A bowl of beige coloured soup usually looks about as appealing as Donald Trump’s hair. (No offence to the soup) But add a little flower made of food in the middle and presto it looks like an elegant starter. The Cauli Blossom is crunchy and sweet adding a great element of texture and flavour.
1.2 litres of vegetable stock
1 large onion finely chopped
1 leek cleaned and finely chopped
1 medium size cauliflower chopped into small pieces
¼ cup whole milk
½ cup double cream
3 round rice paper roll wrappers
6 pieces of Fioretto – cauli blossom (long stem cauliflower)
Fine white pepper
Melt the butter in a large pot and add the onion and leek to sweat. Over a medium heat cook for around 10 minutes until soft but not coloured. Add the cauliflower and the stock, then bring to the boil and simmer for 20 minutes or as long as it takes to make the cauliflower very soft. Add the milk and the cream and simmer for another 10 minutes. Remove from the heat and put through the blender on high and for as long as it takes to get a very smooth consistency. For a super smooth soup, you can then also pass through a sieve. (I think blended is usually enough for a smooth texture) Return to the pan and season with salt and pepper to taste.
To make the flower put some coconut oil in a pan on a high heat. Sautee the Cauli Blossom until just cooked retaining a firm texture. Remove and place on absorbent paper. Heat more oil and when oil smokes place the pieces of rice paper in and the minute they have expanded and curled, then remove from the heat as to not colour them. Put a piece of the Cauli in between two pieces of the rice paper to create a flower. Place the flower in the middle of each bowl of soup just before serving, as the rice paper will gradually disappear into the soup.