Cauliflower and chanterelle soup with crispy beans and apple topping
Cauliflower and chanterelle soup with crispy beans and apple topping
4 portions
Ingredients
1 cauliflower
2 shallots
1 garlic clove
2 red apples
150 gram chanterelles (or the corresponding amount dried mushroom. 80 gram dried per 500 gram fresh is a good “rule” to have in mind)
10 dl / 4 cups water
2 dl / 0.8 cups oat mylk
1/2 dl / 0.2 cups parsley, finely chopped
1 Tbsp apple cider vinegar
2 Tbsp cold pressed olive oil
sea salt and freshly ground black pepper
Topping
1 red apple
230 gram pre cooked cannellini beans
1 Tbsp cold pressed olive oil
1/2 dl / 0.2 cups parsley, finely chopped
edible flowers (optional)
How to
Remove the leafs from the cauliflower, trim off the woody ends of the stem. Rinse, dry and give a toss together with some oil and a pinch of salt. Set aside. Tear the cauliflower in smaller pieces.
Cut the apple in smaller pieces (seeds removed). Brush the chanterelles, then parboil them for 3 to 5 minutes in a saucepan. Add some oil, shallot and garlic and fry for another minute until the onion is soft. Add the cauliflower, apple, water and oat mylk and bring to a boil, simmer for about 10 minutes, until all is soft. Remove from heat, add vinegar and parsley and mix until smooth using an immersion blender. Salt and pepper to taste.
Pre heat the oven to 175 degrees Celsius / 350 degrees Fahrenheit. Put the cauliflower leaves on a baking tray, without the leaves touching each other, and roast in the oven until crispy - takes about 10 minutes.
Rinse and drain the cannellini beans, dry with a piece of kitchen paper (starting off with dry beans will make it easier to get really crisp beans when roasting them). Mix with some oil and a pinch of salt. Cut the apple in small pieces. Stir fry the beans in a pan until golden and slightly crisp. Add the apples and fry for another minute. Add the parsley. Salt and pepper to taste.
Serve the soup topped with the bean fry, crispy leaves and maybe som edible flowers!
Photo by Magnus Carlsson
