ROASTED CAULIFLOWER POTATO AND YOGHURT SOUP WITH HERBED BREAD CRUMBS

(Serves 4)

40 g     butter

2          large leeks, sliced

2          garlic cloves, crushed

600 g   diced, peeled floury potatoes

2          bay leaves

15 ml   chopped thyme

            grated nutmeg to taste

1 liter   chicken stock

            salt and black pepper

250 ml DANONE DEVINE DOUBLE CREAM PLAIN YOGHURT

60 ml   cream

ROASTED CAULIFLOWER

1 small cauliflower, trimmed

15 ml   olive oil

30 g     butter

5 ml     garlic and herb seasoning

HERBED BREADCRUMBS

200 ml sourdough breadcrumbs

15 g     butter

15 ml   olive oil

60 ml  chopped parsley

2          garlic cloves, crushed

METHOD:

  • Preheat the oven to 180°C
  • Melt the butter in a saucepan and add the leeks and garlic. Cook for a few minutes until the leeks are caramelised
  • Add the potatoes, seasoning, bay leaves, thyme, nutmeg and the chicken stock. Cook until the potatoes are soft.  Cool
  • Add the yoghurt and the cream and blend. Taste to adjust the seasoning
  • TO ROAST THE CAULIFLOWER: Place the cauliflower in an ovenproof dish and melt together the olive oil and butter.  Combine it with the garlic and herb seasoning and brush it over the cauliflower.  Season with salt and pepper, cover with foil and roast in the oven for about 30 minutes then remove the foil.  Roast for another 20 minutes to lightly char the cauliflower and place the roasted cauliflower in the hot soup. 
  • HERBED BREAD CRUMBS: Heat the oil and butter in a saucepan then add the breadcrumbs, parsley and the garlic.  Cook , whilst stirring, for about 10 minutes until the crumbs are crisp.  Season with salt and pepper
  • TO SERVE: spoon chunks of the roasted cauliflower into serving bowls and ladle over the soup. Serve with the crispy crumbs

 

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