Supplier recipe: Cauliflower Soup with Toasted Almonds and Cauliflower Fritters

Serves 4-6 as a starter

Prep time 30 mins Cooking time 20 mins
Method

1. Prep cauliflower and cut into 2cm chunks.
2. Add Kerrymaid Original into a pan, cook peeled garlic cloves and all of the cauliflower.
3. Add thyme, let it soften for 5 minutes with the lid on. Add a big pinch of salt.
4. Add the stock and Kerrymaid Single, place the lid back on and cook for around 20 minutes, until the cauliflower is very tender.
5. Make the batter for the florets in the usual way. Leave the batter to rest while your soup cooks.
6. Once the cauliflower is tender, place everything into a blender and blitz until silky smooth.
7. Season to taste. Pour the soup back into a pan and reheat while you cook the florets.
8. Heat the oil to 180°c. Coat the little florets in the batter. Gently drop into the hot oil. Leave to cook for 2-3 minutes until golden brown.
9. Remove from the oil and drain, season with a little salt.
10. Place 3-5 florets on the top of each portion, sprinkle with toasted almonds and garnish with chervil.

Ingredients

1 head of cauliflower, reserve 18-20 little florets for the fritters
50g Kerrymaid Original
2 cloves garlic
2 springs thyme, leaves only
1 litre vegetable or chicken stock
500ml KerrymaidSingle
50g toasted almonds
Chervil
For the fritters:
18-20 cauliflower florets
5g corn flower
75g plain flour
1 egg yolk
180ml cold fizzy water
200ml vegetable oil for deep frying

This recipe was supplied by Kerrymaid >>Caterer and Hotelkeeper supplier profile: Kerrymaid >>