Creamed Cauliflower Chestnut Soup

Name: Creamed Cauliflower Chestnut Soup
Total time: 40 min
Ingredients: 0.15 kg cauliflower; 50 g chestnuts; 40 ml Oldenburger Chef's Cooking Cream 20% fat, UHT, 1kg; 50 ml Oldenburger Fullcream Milk 3.5% fat, UHT, 1L; 4 g Oldenburger Butter unsalted, min. 82% fat, 200g piece; 0.18 Liter vegetable stock; 0.1 lemon; 0.1 onion; 0.03 tbsp nutmeg; salt; freshly ground black pepper; a bunch of parsley

Source: https://www.oldenburger-professional.com/rcp_recipe/creamed-cauliflower-chestnut-soup

Total time

40 Minutes

Difficulty

normal

Ingredients

Portions

Quantity	Unit	Ingredient
1.5	kg	cauliflower
500	g	chestnuts
400	ml	Oldenburger Chef's Cooking Cream, 20% fat
500	ml	Oldenburger Fullcream Milk, 3,5% fat
40	g	Oldenburger Butter, unsalted
1.8	Liter	vegetable stock
1		lemon
1		onion
0.3	tbsp	nutmeg
		salt
		freshly ground black pepper
		a bunch of parsley

Preparation

Cut the chestnuts crosswise: The easiest way to do this is to place the flat side of the chestnut on the worktop and scratch the round side with a sharp kitchen knife. Carefully cut through the seed skin. Put the chestnuts in a bowl with hot water and leave them for a minute. Peel and cut the onion into small cubes. Wash the cauliflower and cut into chunks. Cut the lemon in halves, squeeze the juice out and put it aside. Wash the parsley and pat dry.

Baking the Chestnuts

Roast the chestnuts in a preheated oven at 220 °C degrees for about 30 minutes. Remove the tray from the oven and peel the chestnuts.

Making the Soup

Put some Oldenburger Butter and the onion cubes in a saucepan and sauté them. Add the cauliflower chunks, grated nutmeg, salt and freshly ground pepper. Step by step pour in the Oldenburger Fullcream Milk, water and Oldenburger Chef’s Cooking Cream and bring it to the boil. Simmer at medium heat for 10 minutes and then add the peeled chestnuts. Put everything together in the blender for one minute and pass finally through a sieve.

The Final Touch

Season the soup with lemon juice and garnish with finely chopped parsley. Freshly baked baguette is a delicious accompaniment.

Tips from Chefs to Chefs

01. Cooking Cream makes for a richer, smoother soup. It mellows the taste and is also a good flavour carrier.

02. Adding cream to a vegetable sauce greatly enhances the flavour as well as giving a smooth and shiny finish. The sauce should be kept at a warm temperature, however, as cooling will result in a fine skin forming which looks less pleasant.

03. Cauliflower has a mild taste and is rich in vitamin C and minerals.

04. The soup stays white if you add lemon or milk.