Cauliflower soup with vanilla - Nest in Normandy Dieppe

Cauliflower Soup with Vanilla

Ingredients: Yields 4 servings

From the fresh produce market:
1 medium-sized cauliflower
2 medium-sized potatoes

From your larder:
1 vanilla pod
1/2l chicken broth
1/4l milk
1 teaspoon table salt

  • Peel and rinse the potatoes. 
  • Chop the cauliflower heads finely. Set 2 florets aside. 
  • Place the cauliflower, potatoes, milk, chicken broth and vanilla seeds in a pan. 
  • Season and bring to the boil. Cook on medium heat for 20 minutes (until it reduces by 1/3). 
  • Blast in a food processor, then filter. 
  • Slice the cauliflower florets finely. 
  • Serve in a soup plate and sprinkle with cauliflower slices.