Riverstone Kitchen: Modern Classics is a collection of over 90 of the most popular and requested recipes from Bevan Smith's Oamaru restaurant, a treasure trove of honest food, packed with flavour, including this scrumptious cauliflower soup.
Ingredients
| 1 | medium-sized cauliflower |
| 1 ⅕ | full-cream milk |
| 300ml | cream |
| ½ cup | hazelnuts, roasted, skinned and roughly chopped |
| To taste | salt and pepper |
| To serve | truffle oil |
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Directions
- Remove any tough outer leaves from the cauliflower and slice the cauliflower into 1cm-thick slices. Place in a pot, cover with milk and bring to a simmer over a medium to low heat.
- Lay a piece of baking paper over the milk in the pot, creating a cartouche or paper lid. Once it is simmering, cook for 40 minutes or until the cauliflower is tender. Strain cauliflower and reserve liquid.
- Bring cream to the boil in another pot. Place cooked cauliflower into a food processor and blend until smooth. Add boiled cream and half of the reserved cooking liquid and blend to combine. Season to taste with salt and pepper.
- Divide between four bowls and finish with roasted hazelnuts and a drizzle of truffle oil. Serve with plenty of toast, or rustic bread.
Bevan's tip: Celeriac, parsnip and Jerusalem artichoke all make wonderful variations to this recipe. Just switch out the cauliflower and away you go!
Edited extract from Riverstone Kitchen Modern-Day Classics © Bevan Smith, $44.99 RRP (distributed by Upstart Press). Photography by Emma Willetts
