Creamy Coliflour Soup with toasted almond flakes and edible flours

If you are looking for a delicious soup with great flavours to offer to your family or your guests, look no more!

With this recipe, you will amaze everyone on the table. I have to confess it is the first time I use edible flours to enhance a plate, I always thought they look so beautiful in the recipes of great foodies that I follow and admire, so why not use them for that special occasion, don't you think?

What do you need?

Kitchen robot (I used my Mambo Cecotec 9090)

or a hand blender

Nutmeg grinder or zester

Chef knife

Sauce pan for making the soup without a kitchen robot

Small frying pan for the final plating

Ingredients:

👉For the soup:

1 medium coliflour (350g approx) cleaned and cut in florets

1 medium onion chopped

1 garlic clove chopped

1 medium white potato (200g) chopped into small pieces

25g unsalted butter

50ml milk ( use the type of milk you prefer here)

Olive oil

500ml vegetable stock

Nutmeg grounded

Salt and black pepper

👉For plating:

Some almond flakes

2 or 3 small pieces of coliflour  florets very thin sliced

Edible flours to garnish

Method:

👉 If you have a kitchen robot:

• Add the onion and garlic into the kitchen robot and use medium speed for chopping them.

• Add olive oil and cook for 3 minutes at 120°C at minimum speed.

• Then add the coliflour florets, the potato pieces, the stock, some grounded nutmeg and cook for about 18- 20 minutes at 110°C at minimum speed.

• Then add the milk, butter, add salt, and pepper and blend until you have a bright and silky consistency.

👉 If you use a hand blender will be a similar process.

• Sauté the onion and garlic into a saucepan with olive oil for 3 minutes approx.

• Add the coliflour, potato, stock, and some grounded nutmeg. Cook at medium-medium high heat for about 20 minutes with the lid on.

• Season with salt and pepper, add the milk and butter, and use your hand blender to blend well until you see is very smooth and silky.

👉Final decoration and plating:

• In a small pan, sauté the coliflour florets with oil or butter until golden brown and reserve. Use the same pan to sauté the almond flakes a bit for 1 min and reserve.

• Serve into a nice soup bowl. Add the coliflour florets, almonds, and some edible flours. Finish with a fine touch of olive oil.