Cauliflower polonaise
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.'
Ingredients
Soup
- 1 onion
- 1 fennel
- 1 stick of celery
- 2 garlic cloves
- 100g of butter , or 100ml olive oil
- 1 large cauliflower
- 100g of blanched almonds , lightly toasted
- 250ml of double cream
- sea salt flakes
- freshly ground black pepper
Polonaise
- 4 eggs
- 200g of butter , or olive oil
- 200g of blanched almonds , roughly chopped
- 200g of breadcrumbs, (from roughly 3 slices of bread)
- 1 handful of flat-leaf parsley , chopped
- extra virgin olive oil, to serve
Equipment
- Blender
Method
- 1 onion
- 1 fennel
- 1 stick of celery
- 2 garlic cloves
- 100g of butter , or 100ml olive oil
- 4 eggs
- 250ml of double cream
- sea salt flakes
- freshly ground black pepper
- 100g of blanched almonds , lightly toasted
- 200g of blanched almonds , roughly chopped
- 100g of butter , or olive oil
- 100g of butter , or olive oil
- 200g of breadcrumbs, (from roughly 3 slices of bread)
- 1 handful of flat-leaf parsley , chopped
- extra virgin olive oil, to serve
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Cauliflower polonaise
