Thursday, 29 December 2016

Velouté de Chou-Fleur et de Fenouil au fromage Italian

In my French supermarket I found a cookbook with 1001 vegetarian recipes. Now a lot of markers are sticking out of its pages. The great thing is, every recipe has 5 different varieties - so there is a lot to choose from.

Cauliflower goes great with many types of cheese, so I decided to forgo the single Parmesan that was used and go for Taleggio and matured Peccorino.

500 g cauliflower
2 medium fennel
1 white of a leek
1 tbsp olive oil
1,2 l veg stock
1 pinch of dried thyme
200 ml cream
4 tsp creme fraiche
35 g Pecorino
80 g Taleggio cheese
salt, pepper and nutmeg, piment d`espelette

Chop all the veggies.
Heat up the oil in a big casserole on medium heat.
Chuck in all the veggies and saute them for 10 minutes. Do not let them take colour.
Add the veg stock and cook for 15 minutes, add the cream and season.

Let the  Taleggio melt in the soup and take a stick blender to it to make a velouté.
Place into bowls and serve with Pecorino and Pea Cream and and a dollop of creme fraiche.
Get a few drops of a Extra Virgin Olive Oil on the soup before you serve it.

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