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Cauliflower polonaise

by Charlie Hibbert
  1. Cauliflower polonaise
Item 1 of 1
★ ★ ★ ★ ★
5.00

This creamy, silky cauliflower and almond soup is given extra oomph thanks to the deliciously buttery polonaise crumb sprinkled over the top. Originating in Poland but popularised in France (the rough translation of polonaise is 'Polish-style'), it's a buttery combination of boiled eggs, breadcrumbs and herbs, often used to dress vegetables. In this dish, Charlie adds butter-toasted almonds into the mix for a very welcome crunch.

Charlie says: 'Cauliflower soup appears on our menus as soon as our cauliflowers in the garden are ready. The addition of almonds is a naughty little twist on the original and a handful blitzed into the soup is a great thing. We use the polonaise to dress asparagus in the spring, and other veggies throughout the year.'

First published in 2020
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Ingredients

Metric

Imperial

Soup

Polonaise

SAVE RECIPE

Equipment

  • Blender

Method

1
For the soup, peel and chop the onion and garlic, plus the fennel and celery. Melt the butter in a heavy-based saucepan over a medium heat. Add in the vegetables and start cooking them with the lid on for 5 minutes or so while you prepare your cauliflower
2
Chop the cauliflower into small florets, cut up the stalks and add to the pan of vegetables. Sweat everything together for a further 15 minutes (uncovered) until the mixture just starts to soften. Add in enough water to just cover the vegetables and cook for another 20 minutes, or until all the vegetables are cooked through
3
Meanwhile, for the polonaise, bring a pan of water to the boil and cook the eggs for ten minutes. Once cooked, rinse under cold water to halt the cooking process
4
Once the soup mixture has been simmering for 20 minutes, add in the cream and almonds then season well. Transfer the mixture to a blender and blitz the soup to a silky consistency. Set aside
5
Over a medium heat, melt 100g of the butter (or oil) in a frying pan and add in the almonds, tossing and stirring until they are golden brown and evenly toasted. Allow them to cool and dry on a piece of kitchen roll
6
Repeat the process with the breadcrumbs and the other 100g of butter (or oil)
  • 100g of butter, or olive oil
  • 200g of breadcrumbs, (from roughly 3 slices of bread)
7
Peel and roughly chop the eggs and mix with the almonds, breadcrumbs, parsley, plenty of pepper and a pinch of salt
8
To serve, gently reheat the soup (if needed) then pour into warm bowls. Top with the polonaise and a good drizzle of olive oil
  • extra virgin olive oil, to serve
First published in 2020
Charlie Hibbert

After learning the culinary ropes at Jeremy Lee's legendary Quo Vadis in London, Charlie Hibbert now heads up the beautiful Ox Barn restaurant at Thyme, a vast country retreat with beautiful homegrown produce on the doorstep.

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