Now that you know how to cut and fry cauliflower, there are only two steps to an ancient British soup with almonds.
Almond trees were ‘in our London gardens and orchards in great plenty.’
Do you know that almonds is a very important ingredient in British cuisine since Early Middle Ages? That almonds appear in almost every third recipe in Shakespeare’s time? That British loved to thicken soups with different nuts?
This soup features delightful sweet halftones of caramelized cauliflower and toasted almond slices. Creamy base, juicy fried florets, and crunchy nuts let you experience a variety of textures in every spoon.
It’s kind of funny that I cooked this cozy British soup today, on a rainy President’s Day, and enjoyed a cup of it while listening to a “I Love The Rain” by The Real Tuesday Weld:
But I ain’t complaining
‘Cause I love the rain
Hey, baby. Let’s walk out in the rain
Talk of all those things that we never thought we’d say
Let’s dance between the raindrops
Get soaked to the skin
Wash away the stink of this pain and suffering
Cauliflower and Almonds Soup
Servings: 4 portions
- 300 g cauliflower halved florets
- 100 g leeks white part, or shallot, or sweet onion
- 100 g almonds slices
- 60 g melted butter or vegetable oil
- 1000 ml chicken stock or vegetable stock, or water
- 1/4 tsp nutmeg freshly ground
- 1/2 tsp saffron
- 1 tsp kosher salt adjust to your taste
- 1/4 tsp black pepper freshly ground
Toast almond slices. Reserve a few slices for presentation.
Slice leeks uniformly. Wash the slices in a bowl filled with cold water. Let them float on the surface of the water for a few minutes. The dirt will sink to the bottom of the bowl. Carefully, without disturbing water, remove leeks from the water and spread them on a paper towel. Pat them to dry. Melt 1 tbsp of butter on medium-high heat and sauté leeks till translucent and fragrant, for about 2 to 3 minutes. Reserve.
Slowly fry cauliflower florets in butter. Reserve a few golden florets per portion for presentation.
In a pot, mix cooked leeks, fried cauliflower, toasted almonds, chicken stock, spices, and seasonings. Bring to boiling on high heat, reduce to low, and cook for 5 minutes.
Blend hot soup on high speed and return it back to the pot. Adjust the taste with seasoning. Bring to boiling stirring, and turn the heat off. Serve with fried cauliflower florets and almond slices.
Calories: 298kcal | Carbohydrates: 14g | Protein: 8g | Fat: 25g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Cholesterol: 32mg | Sodium: 844mg | Potassium: 483mg | Fiber: 5g | Sugar: 4g