Cauliflower Soup with Crispy Brussels Sprouts and Apples
Cauliflower Soup with Crispy Brussels Sprouts and Apples requires about 55 minutes from start to finish. This soup has 414 calories, 14g of protein, and 27g of fat per serving. This recipe serves 4 and costs $1.74 per serving. 42 people have made this recipe and would make it again. Head to the store and pick up brussels sprouts, whole milk, fleur de sel, and a few other things to make it today. It will be a hit at your Autumn event. It is a good option if you're following a gluten free, lacto ovo vegetarian, and primal diet. It is brought to you by Foodnetwork. With a spoonacular score of 88%, this dish is outstanding. If you like this recipe, take a look at these similar recipes: Cauliflower Soup, Crispy Brussels Sprouts and Smoky Salmon Roe, Crispy Topped Brussels Sprouts and Cauliflower Gratin, and Roasted Brussels Sprouts and Cauliflower Soup.
Servings: 4
Preparation duration: 35 minutes
Cooking duration: 20 minutes
Ingredients:
6 to 7 Brussels sprouts, leaves separated
3 cups cauliflower florets (from about 1 small head)
Fleur de sel
1 tablespoon finely chopped fresh chives
Kosher salt
2 sprigs fresh lemon thyme, plus 1 teaspoon leaves for garnish
Extra-virgin olive oil, for frying
Smoked extra-virgin olive oil, for drizzling
Cracked black pepper
1 pink lady apple
1/2 white onion, coarsely chopped
1 1/2 quarts whole milk
Equipment:
melon baller
kitchen thermometer
pot
blender
sauce pan
paper towels
bowl
ladle
Cooking instruction summary:
Special equipment: a deep-fry thermometer; a Parisian scoop or small melon baller Place the cauliflower florets in a large pot with the onion, thyme sprigs and milk. Slowly bring to a boil over medium-high heat. Season with kosher salt, cover and simmer until the cauliflower is soft, 25 to 30 minutes. Discard the thyme sprigs. Transfer the cauliflower mixture to a blender and puree until completely smooth. Taste and season with salt. Fill a medium saucepan with 2 to 3 inches of olive oil and heat to 350 degrees F. Fry the Brussels sprout leaves a few at a time until browned, 30 to 40 seconds. Drain on paper towels and season with fleur de sel. To serve, scoop the apple into balls with a Parisian scoop or small melon baller. Or, just dice the apple if a scoop is unavailable. Ladle the soup into shallow bowls or small shot glasses or espresso cups and garnish with the fried Brussels sprout leaves. Sprinkle with the chives, lemon thyme leaves, apple balls and season with fleur de sel and cracked black pepper. Drizzle with the smoked olive oil.
Step by step:
1. Special equipment: a deep-fry thermometer; a Parisian scoop or small melon baller
2. Place the cauliflower florets in a large pot with the onion, thyme sprigs and milk. Slowly bring to a boil over medium-high heat. Season with kosher salt, cover and simmer until the cauliflower is soft, 25 to 30 minutes. Discard the thyme sprigs.
3. Transfer the cauliflower mixture to a blender and puree until completely smooth. Taste and season with salt.
4. Fill a medium saucepan with 2 to 3 inches of olive oil and heat to 350 degrees F. Fry the Brussels sprout leaves a few at a time until browned, 30 to 40 seconds.
5. Drain on paper towels and season with fleur de sel.
6. To serve, scoop the apple into balls with a Parisian scoop or small melon baller. Or, just dice the apple if a scoop is unavailable. Ladle the soup into shallow bowls or small shot glasses or espresso cups and garnish with the fried Brussels sprout leaves. Sprinkle with the chives, lemon thyme leaves, apple balls and season with fleur de sel and cracked black pepper.
7. Drizzle with the smoked olive oil.
Nutrition Information:
covered percent of daily need
