Cauliflower Cream Soup Recipe
With truffle oil and almond crumble
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Soup Base
Almond Crumble
Finishing Touches
Method
Prepare the Soup Base
- 1
- 2
Cook the Cauliflower
Chop the cauliflower into florets and add them to the pot. Stir well and cook for another 5 minutes.
- 3
Add Broth and Simmer
Pour in the vegetable broth, bring to a boil, then reduce the heat and let it simmer for about 15-20 minutes, or until the cauliflower is tender.
- 4
Blend the Soup
Using an immersion blender, blend the soup until smooth. For a creamier texture, you can transfer the soup to a regular blender in batches. Return the blended soup to the pot.
- 5
Add Cream and Season
Stir in the heavy cream, and season with salt and black pepper to taste. Keep warm on low heat.
Make the Almond Crumble
- 6
Prepare the Almonds
Preheat the oven to 350°F (175°C). In a mixing bowl, combine the chopped almonds, breadcrumbs, butter, and salt. Mix until the ingredients are well combined.
- 7
Bake the Crumble
Spread the almond mixture evenly on a baking sheet lined with parchment paper. Bake in the preheated oven for about 10-12 minutes, or until golden brown, stirring halfway through to ensure even browning.
Serve the Soup
- 8
Plate the Soup
Ladle the warm cauliflower cream soup into bowls. Drizzle with truffle oil and sprinkle the almond crumble on top.
- 9
Garnish
Finish with a sprinkle of fresh parsley for color and added flavor.