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The Review - FOOD AND DRINK - Cooking with CLARE
Published: 18th August 2009

Choose a really fresh cauliflower for a sweeter flavour

Cauliflower soup with cheese puffs
Try and choose a really fresh cauliflower as it definitely has a sweeter flavour. Check the outside leaves and make sure they are still firm and not floppy. It will make all the difference to the end result of this soup. If you have served a chicken then remember to boil up the carcass for the stock. The puffs can just be eaten without the soup if you wish or served with drinks.

Ingredients
Serves 6
1 onion, peeled and chopped
2 cloves garlic, peeled and chopped
1 tbsp olive oil
1 medium sized cauliflower, cut up
1 litre chicken stock
5 fl oz milk
5 fl oz cream
Salt and freshly ground black pepper.

For the puffs
37g plain flour
Pinch salt
¼ teasp dried mustard
2½ fluid oz milk/water mix
25g butter, cut into pieces
1 egg, beaten
20g parmesan cheese, grated
20g gruyere cheese, grated
Vegetable oil for deep frying.

Method
To make the soup, put the onion and garlic into a large saucepan with the olive oil and fry gently for about three minutes to soften.
Add the cauliflower pieces, chicken stock and the milk and gently bring to the boil. Add the salt and pepper and cover and simmer for about 10 minutes or until the cauliflower is soft. Leave to cool slightly and then wiz in a blender until smooth. Stir in the cream and check the seasoning. Leave to cool.
To make the puffs put the flour, salt and mustard into a bowl. Heat the water and milk mixture in a saucepan with the butter. When the butter melts, bring to a rapid boil and remove from the heat immediately. Pour in the flour, then beat well with a wooden spoon until the mixture leaves the sides of the pan cleanly and with a sheen. Gradually add the eggs, beating well.
Finally, add the parmesan and gruyere cheeses and beat again until smooth.
Heat the oil in a saucepan to about 190C/375F. Drop about six small teaspoons of the mixture into the hot oil and fry for about two minutes, turning once or twice, as they will float. Leave until golden brown and puffed up well. Remove with a slotted spoon and drain on kitchen towel. Repeat until the mixture is used up.
Place in a dish and keep warm.
To serve, reheat the soup and pour into serving dishes and then top with the warm puffs arranging them like eggs on a nest.

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