Cauliflower Polonaise Soup

Name: Cauliflower Polonaise Soup
Prep time: 50 min
Cook time: 20 min
Total time: 1 h 10 min
Yield: Serves 6
Cuisine: eastern european
Ingredients: 1 cauliflower; a good knob of butter (about the size of a large walnut); 1 onion chopped; 1l milk; 142ml pot single cream; 3 medium eggs; 3-4 slices thick-cut white bread crusts removed; 1-2 good knobs butter; 1 heaped tbsp chopped curly parsley

4.65 (3)

⏱ 70 mins 🍽 Serves 6 🌶 eastern european ✅ More effort 🏷 Snack

This soup offers a classic Polish presentation known as Polonaise, featuring a smooth, creamy cauliflower base. The dish is finished with a distinctive garnish of sieved hard-boiled egg and golden breadcrumbs, creating a contrast in texture. It is an elegant choice for a starter course and can be prepared in advance. The recipe yields enough for six portions.

Ingredients

1 cauliflower
a good knob of butter (about the size of a large walnut)
1 onion chopped
1l milk
142ml pot single cream
3 medium eggs
3-4 slices thick-cut white bread crusts removed
1-2 good knobs butter
1 heaped tbsp chopped curly parsley

Method

Cut the cauliflower into quarters to remove the central core. Roughly chop the remaining florets.
Melt the soup butter in a large pan. Once bubbling, cook the chopped onion until it becomes translucent, which should take a few minutes. Add the cauliflower, cover the pan, and cook for 5-6 mins, shaking it occasionally.
Pour in the milk, increase the heat a little, and simmer partially covered for 20 mins until the cauliflower is tender. Let it stand for 5-10 mins, then blend in batches. You can prepare the soup to this stage ahead of time, cooling and refrigerating for a day or freezing for a month.
For the garnish, boil the eggs for 8-9 mins, then drain and cool them. Cut the bread into cubes and process into crumbs. Melt a knob of butter in a frying pan, add the crumbs, and fry until golden, stirring frequently. Add the second knob of butter if needed. Transfer the crisp crumbs to kitchen paper and season with a pinch of salt.
Peel and halve the cooled eggs. Separate the yolks from the whites and push both through a sieve or chop them finely.
To finish, stir the cream into the soup and reheat it, checking the seasoning. Combine the breadcrumbs, sieved egg yolks and whites with the chopped parsley. Ladle the soup into six warm bowls and place about 1 tbsp of the garnish in the centre of each, leaving a clear border. Serve the extra garnish separately.

Nutrition (per serving)

Calories306 kcal

Fat18 g

Saturates9 g

Carbs23 g

Sugars13 g

Protein15 g

Sodium276 mg

Recipe details

Skill levelMore effort

CategorySnack

Cuisineeastern european

DietVegetarian